SHORT STOP, 1520 MARSH PO BOX 307, CEDAR VALE, KS - Restaurant inspection findings and violations

Business Info

Name: SHORT STOP
Type: Restaurant
Address: 1520 MARSH PO BOX 307, CEDAR VALE, KS 67024
Phone: 620-758-2263
Total inspections: 5
Last inspection: Jan 05, 2016

Restaurant representatives - add corrected or new information about SHORT STOP, 1520 MARSH PO BOX 307, CEDAR VALE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_7_20111A - --REPEAT: Behind the counter on the shelves below the register there is Windex and cleaners stored next to ziploc bags, aluminum foil, wax paper, and single-use cups. Corrected on Site (COS) - an employee rearranged. KDA_7_30111A - --REPEAT: On the retail shelf there is VO5 shampoo directly next to syrup. COS - an employee rearranged the shelves per recommendation. On the retail shelf there is Peroxide stored directly next to/against bags of shredded coconut. COS - an employee rearranged per recommendation. KDA_7_30111B - --REPEAT: On the retail shelf there is disinfectant spray directly above napkins that are hanging off of their shelf below. COS - an employee rearranged per recommendation. On the retail shelf there is Carburetor & Fuel Injector Cleaner and Transmission Fluid stored directly on the divider between the shelves, leaving them above food products on the shelf opposite of the chemical shelf. COS - the owner moved these items.	01/05/2016	3	Follow-up	Out
4-302.14 - --The owner is unable to provide chlorine test strips today. Reminded her of the 1-2-3 method (1 cap of bleach to 3 gallons of water) for measuring bleach. They are using bleach as the sanitizer in their 3 vat sink for their dishes. KDA_3_20215 - --There is a freezer with containers of ice cream on the retail floor. There is a container that is torn on the corner, leaving the ice cream exposed. COS - this was removed from the case to be returned. KDA_3_30211A1b - --In the walk-in-cooler there are containers of raw, shell eggs that are being stored on a rack directly above cooked gravy. COS - this was moved. KDA_3_30511A1 - --In the back storage room there are bags of potatoes and boxes of container of BBQ sauce in boxes being stored directly on the floor. KDA_3_50116A2 - --In the white cooler in the kitchen there are several items that are above proper cold holding temperatures. They are as follows: Ham - 45.7 F Sliced Cheese (out of the original package) - 45.8 F Turkey - 47.9 F Ham - 53.7 F Ham - 55.8 F Roast Beef - 52.9 F Premade Pizza - 46.6 F Open bag of Shredded Cheddar Cheese - 49.1 F Open bag of Shredded Mozzarella Cheese - 44.7 F COS - all items were discarded as they have been in the cooler since the previous day and before. In the make table and cooler below the make table in the kitchen are measuring 59.4 F ambient air temperature. There are several items above proper cold holding temperatures. They are as follows: Make Table: Canadian Bacon - 52.8 F Sausage - 49.8 F Italian Sausage - 46.0 F Beef - 47.2 F Shredded Cheese - 45.5 F Cooler below Make Table: Shredded Lettuce - 47.4 F Shredded Cheddar Cheese - 50.6 F Shredded Lettuce (2) - 51.2 F Italian Sausage - 47.9 F Sausage - 49.4 F Beef - 49.7 F Diced Tomatoes - 46.3 F Sliced Tomatoes - 44.5 F Swiss Cheese Slices - 47.2 F Turkey - 49.8 F None of these items were prepared/sliced this morning and are all dated as having been prepared on previous days. COS - all were discarded. The international delight creamer dispenser on the back counter for self serve is above proper cold holding temperatures. The regular creamer is measuring 60.7 F and the french vanilla creamer is measuring 60.6 F. When poured into a glass and measured, they are measuring 60.9 F. Both containers say "Keep Refrigerated" on them. These have not been refilled today according to the employee present and have been in the dispenser since at least yesterday. COS - these were discarded. KDA_3_50118A1 - --In the cooler below the make table there is an opened container of canadian bacon that is dated 12/14. COS - this was discarded. KDA_4_20211A2 - --There are five cracking containers on a shelf above the 3 vat sink. There is a cracked lid on a shelf above the 3 vat sink. In the make table cooler there is a container storing cheese with the corner chipped off. The lid to the lettuce container is chipped and cracked. KDA_4_30111 - --The ambient air temperature in the make table is 59.4 F after being left closed for 30+ minutes. KDA_4_50111A - --There is peeled paint and rust along the edges of the interior of the microwave. KDA_4_50111B - --The door seal on the white frigidaire cooler in the kitchen is cracked and chipped along the top. KDA_4_50213B - --The tubes for the creamers from the dispenser in the self-serve area are sticking out of the cold holding unit approximately 6 inches on one, and 3 inches on the other. KDA_4_60111A - --On a shelf above the 3 vat sink there are clean dishes. A white plastic round lid for a food container is stored here and has a buildup of sticker residue remaining on it. Letting the owner know that the sticker residue needs to be cleaned off. KDA_4_90311A - --There are boxes of to-to container, portion cups, and portion lids stored directly on the floor in the back storage room. KDA_4_90311C - --In the kitchen and dry storage room there are single-use container being stored outside of their original protective packaging. The containers include pizza boxes, paper trays, styrofoam trays, styrofoam to-go containers, plastic cups, and plastic lids. These are neither covered nor inverted. KDA_4_90312A - --There is a container of dishes stored directly underneath the drain lines of the 3 vat sink. KDA_5_20515B - --There is a steady drip from the 3 vat sink faucet when it is turned off. The hand sink in the kitchen is draining extremely slowly. KDA_5_50117 - --The women's restroom has a trashcan with a lid, but the part of the lid that closes is missing. KDA_6_20215A3 - --There is a 1/4 to 1/2 inch gap at the bottom threshold of the front door, and the bottom threshold of the back door. KDA_6_30114 - --There is no hand washing sign posted at the hand sink in the men's restroom. Corrected on Site (COS) - provided with sign to be posted. KDA_7_20111A - --Behind the counter on the shelves below the register there is Isopropryl Alcohol and glass cleaner stored directly next to single-use cups and lids, ziploc freezer bags, and foil. In the back storage area there is a bottle of Dawn dish soap on the floor next to a box of cups that is stored on the floor. KDA_7_30111A - --On the retail shelf there is VO5 Shampoo stored directly next to syrup. On the retail shelf there is Peroxide stored directly next to bags of shredded coconut. KDA_7_30111B - --On the retail shelf there is disinfectant spray directly above napkins that are hanging off of their shelf. On the retail shelf there is foaming bleach, restroom cleaner, and Octane being stored on the divider between the shelves, directly above food products on one side of the divider. KDA_Defacto - --Crock Pot: Gravy - 147.9 F Hot Case: Breakfast Burrito - 134.9 F --The Raid sprays in the back closet near the restrooms were identified as not being used inside by the owner. --Walk-in-Cooler: Milk - 43.4 F Coke Cooler: Macaroni Salad - 37.1 F	12/21/2015	23	Regular	Out
Details not available.	06/02/2014
Details not available.	05/20/2014
Details not available.	02/20/2014

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_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_50213B - The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
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_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_4_90312A - Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: In locker rooms (except for laundered LINENS and SINGLESERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet)- In toilet rooms- In garbage rooms- In mechanical rooms- Under sewer lines that are not shielded to intercept potential drips- Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed- Under open stairwells- or, Under other sources of contamination.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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_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_30111A - Retail Chemical Storage (spacing/partitioning) 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 separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
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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