LARRYS SHORTSTOP INC, 3834 S TOPEKA BLVD, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: LARRYS SHORTSTOP INC
Type: Restaurant
Address: 3834 S TOPEKA BLVD, TOPEKA, KS 66609
Phone: 785-266-9006
Total inspections: 5
Last inspection: Aug 24, 2015

Restaurant representatives - add corrected or new information about LARRYS SHORTSTOP INC, 3834 S TOPEKA BLVD, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_20211A2 - --There was a white plastic rubber spatula stored as clean, hanging on a rack above the hand sink located in the back kitchen area that had small pieces of shredded plastic around the blade. COS Item was discarded. KDA_Defacto - --Chicken gravy made in the morning was being cooled down with a chill stick in the back kitchen area. --Critical (Critical)	08/24/2015	2	Follow-up	In
KDA_3_20111A - --Located in the retail area, there were 7 bags of regular kettle corn, 5 bags of snickerdoodle popcorn, 3 bags of caramel popcorn, and 2 bags of cinnamon popcorn with a business card stating that they came from a business called Poppin Squeeze. COS- employee pulled all bags of popcorn from the retail area. Poppin Squeeze was called and educated about the need for a food processing license. KDA_3_30211A1b - --Located in the walk in cooler (WIC), there were boxes of raw pork sausage stored above a container of cooked meatloaf and a box of hot dogs. COS- moved sausage. Located in the WIC, there was a container of hamburger patties being stored over a container of condiments. COS- moved condiments. KDA_3_50114A2 - --Located in the RIC under the kitchen make table, there was a container of about 8 pounds of cooked sausage at 54F. The date mark indicated that it had been cooling since 8-12. Employee said that it had been cooling since 8-12. The ambient temperature of the RIC was 41F. COS- discarded sausage and educated employee on proper cooling methods. KDA_3_50115A - --Located on the prep table in the kitchen area, there was a container of white gravy at 111F that had been out since 9:00am, a container of brown gravy 183F that had been out since 9:30am, and a container of chicken gravy 155F that had been out since 9:30am. Employee said that the gravies were cooling. COS- educated employee about proper cooling methods. Employee put all of the containers of gravy on ice. KDA_3_50116A1 - --Located in the hot case, there was a container of chicken gizzards at 125F. Employee said that they had been in the hot case for one hour. COS- reheated chicken gizzards to 182F and placed back in hot case. Educated employee on proper hot holding temperatures. KDA_3_50116A2 - --Located on top of the large chest freezer in the kitchen, there was a container of breakfast burritos at 47F. Employee indicated that they had been out for 50 minutes. COS- put back in WIC. KDA_3_50118A3 - --Located in the RIC under the kitchen make table, there were 2 bologna sandwiches, 4 ham sandwiches, and 6 combo sandwiches that were date marked for 8-13 through 8-20. COS- employee fixed the date mark to be 8-13 through 8-19. Educated employee on proper date marking. KDA_4_20211A2 - --Located on the make table cutting board, there was a knife that had a broken tip. COS- knife was taken to be sharpened. KDA_4_50111A - --There is a buildup of ice on the floor of the outside walk in freezer (WIF) due to condensation pipe being clogged. There is rusted paint on the outside of the small chest freezer in the kitchen area. KDA_4_50111B - --There is a broken seal on the door of the large chest freezer in the kitchen area. KDA_4_60111A - --The seals on the reach in cooler (RIC) of the kitchen make table were soiled with an accumulation of dried food debris. Located on the shelf above the chicken breading station in the kitchen, there were 25 metal containers that were soiled with dried food debris. COS- moved to wash area. Located on the shelf above the large chest freezer in the kitchen, there was a commercial dicer and a commercial slicer that were both soiled with dried food debris. COS- moved to wash area. Located on a utensil rack above the grill, there was a large ladle that was soiled with dried food debris. COS- moved to wash area. KDA_4_60111C - --The shelf under the grill was soiled with an accumulation of dried food debris and grease. The stove top was soiled with an accumulation of dried food debris and grease. The shelf above the chicken breading station was soiled with an accumulation of dried food debris. The fan guards and shelves of the WIC are soiled with an accumulation of dust and mold. The outside of the three door freezer in the storage room was soiled with dried food debris. There is a buildup of coffee powder inside the cappuccino machine in the customer self serve area. KDA_4_60211E4 - --The soda dispenser in the customer self serve area was soiled with an accumulation of mold under the soda nozzles. COS- employee washed soda nozzles. KDA_4_90311A - --Located in the retail area by the front counter, there was a box of single use cups being stored on the floor. KDA_4_90311C - --Located on a storage rack in the kitchen area, there were stacks of Styrofoam to go containers being stored not inverted. KDA_5_501113 - --The doors to the outdoor dumpster were left open. KDA_6_20213B1 - --There was a sticky trap with dead flies being stored on a shelf above the Blue Bunny chest freezer. COS- moved sticky trap. KDA_6_30114 - --There were no hand washing signs posted in the men's restroom sink, the sink behind the hot case, or the kitchen hand washing sink. Corrected on site (COS)- provided signs. KDA_6_50111 - --There are cracked floor tiles located in the retail area. The sub board on the wall above the door to the WIC is pulling away from the door frame. There are water stained ceiling tiles in the kitchen, storage room, and retail area. There are missing floor tiles in front of the frier in the kitchen. KDA_6_501112 - --There were 20 dead flies located on the floor behind the 7Up RIC. KDA_6_50112A - --There is an accumulation of dried grease and food debris on the walls, floors, and ceiling of the kitchen. There is an accumulation of dust and mold on the walls and ceiling of the WIC where all of the beverages are stored. There is trash on the floor in the cabinets under the counter with the coffee machine in the customer self serve area. KDA_7_20111B - --Located in a storage area between the kitchen and the retail area, there was a bag of laundry detergent being stored on top of a stack of empty food grade plastic containers. COS- moved. KDA_Defacto - --chlorine sanitizer in wiping cloth bucket: 50 ppm test strips available --cooking temperature hamburger 190F --everything is cooked well done --hot case chicken drumsticks 176F mashed potatoes 135F fried chicken 195F --kitchen make table sliced tomato 32F shredded lettuce 42F RIC under kitchen make table beef patties 34F WIC polish sausage 39F cooked meatloaf 40F beef burritos 36F 7Up RIC milk 39F --reheat temperature for beef noodles 200F --test strips available	08/13/2015	23	Regular	Out
Details not available.	09/02/2014
Details not available.	07/24/2014
Details not available.	11/19/2013

KDA_3_20111A - FOOD shall be obtained from sources that comply with LAW.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
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_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
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_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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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