Name: MAIN STREET MARKET
Type: Restaurant
Address: 102 N MAIN, BUCKLIN, KS 67834
Phone: 620-826-9860
Total inspections: 3
Last inspection: Nov 23, 2015
KDA_3_20111C - --There was not a manufacturer address, net weight, or ingredient information on packages of commercially purchases Grandma's flour tortillas held in the retail dairy cooler. "Corrected on site" (COS-removed from retail sale).
KDA_3_20111F - --There was no safe handling labeling information on packages of Radney's raw beef steak or pork chops held in the retail meat cooler. (COS-safe handling labels were added to the packages).
KDA_3_30211A1b - --Packages of raw sausage were stored over ready to eat packaged tortillas and containers of ready to eat fruit dip in the reach in cooler south of the kitchen. (COS-separated).
KDA_3_30511A1 - --Cases of fountain syrup were stored on the floor in the basement.
KDA_3_50118A1 - --A roaster of ready to eat ham and beans (dated 11/14) was held over 7 days in the walk in cooler. (COS-discarded).
KDA_4_90311A - --Cases of single use cups, napkins, and a package of single use meat trays were stored on the floor in the basement.
KDA_6_20214 - --The unisex employee restroom door was blocked open.
KDA_6_20215A3 - --There was a 1/2 inch gap along the bottom of the east entrance door to the back room.
KDA_7_30111B - --Bottles of hand sanitizer were stored over cans of pears and Tree Top drinks on a shelf in the back room. (COS-separated).
KDA_Defacto - --3-vat sink: 200 parts per million chlorine --Crock pot: chicken and noodle soup 141 F --Fountain area reach in cooler: ambient air temperature of 43 F Reach in cooler south of the kitchen: ambient air temperature of 43 F Make table: sliced turkey 41 F East make table: ambient air temperature of 43 D Kenmore cooler: milk 43 F Meat retail case: raw bacon 43 F Produce retail cooler: lettuce salad 43 F Dairy retail cooler: ambient air temperature of 33 F Walk in cooler: ambient air temperature of 40 F
11/23/2015
10
Regular
In
Details not available.
12/02/2014
Details not available.
12/02/2013
Violation descriptions:
KDA_3_20111C - PACKAGED FOOD shall be labeled as specified in LAW.
KDA_3_20111F - MEAT and POULTRY that is not a READY-TO-EAT FOOD and is in a PACKAGED form when it is offered for sale or otherwise offered for consumption, shall be labeled to include safe handling instructions as specified in LAW.
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_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_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_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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_7_30111B - Retail Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and single-use 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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