TAILGATORS SPORTS PUB & GRUB, 2025 SW URISH RD STE 108, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: TAILGATORS SPORTS PUB & GRUB
Type: Restaurant
Address: 2025 SW URISH RD STE 108, TOPEKA, KS 66614
Phone: 785-272-1432
Total inspections: 6
Last inspection: Nov 02, 2015

Restaurant representatives - add corrected or new information about TAILGATORS SPORTS PUB & GRUB, 2025 SW URISH RD STE 108, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_50111B - --The seals of the Superior RIC, RIC under the make table, and chest freezer at the bar were torn. KDA_4_60111A - --Located on the Kenmore reach in cooler (RIC) in the kitchen, there were three metal food pans stored as clean that were soiled with dried food debris. Corrected on site (COS)- washed. KDA_4_60111C - --The fan guards of the WIC and WIF are dusty. There is grease on the front of the white oven. There is grease inside the doors of the fryers. There is grease on the sides of the fryers. KDA_4_60211E4 - --There is mold on the inside rim of the ice machine. KDA_4_90311A - --Located on the Kenmore RIC, there was a container of clean plastic food container lids that had a pool of water in the bottom of it. COS- drained water, rewashed dishes. KDA_6_50112A - --There is grease on the floor behind the fryers. KDA_Defacto - --Kenmore RIC- shredded cheese 41F, shredded lettuce 40F, Superior RIC- milk 41F, make table- cut lettuce 41F, sliced tomatoes 40F, shredded cheese 42F, RIC under make table- gravy 41F, drawer #1 under grill- ham slices 39F, brisket slices 39F, drawer #2 under grill- raw beef 37F, walk in cooler (WIC)- chili 41F, cut lettuce 41F, --test strips available	11/02/2015	7	Follow-up	In
No violation noted during this evaluation.	12/01/2015	0	Complaint	In
4-302.14 - --There were no test strips available to measure the QT sanitizer concentration of the three vat sinks. KDA_3_10111 - --Located in the Kenmore RIC, there was an opened bag of hot dogs with no date marked. Kitchen employee did not know when they were opened. Hot dogs were not at 41F. COS- discarded. KDA_3_30211A1b - --Located in the Kenmore reach in cooler (RIC) in the kitchen, there was a bag of raw steak stored on a shelf over bags of shredded cheese. Corrected on site (COS)- moved to walk in cooler (WIC). KDA_3_30212 - --Located next to the grill, there was an unlabeled container of yellow liquid, an unlabeled container of brown liquid, and an unlabeled container of orange liquid which the kitchen employee identified as butter oil, bbq sauce, and hot sauce, respectively. COS- labeled. KDA_3_30412B - --Located at the make table, there was a container of salsa with a single use foam cup with no handle stored inside. KDA_3_30511A1 - --Located in the walk in freezer (WIF), there was a box of pork loin stored on the floor. COS- moved. KDA_3_50113A - --Located on the cart with the slicer, there were two bags of chicken thawing. COS- moved to WIC. KDA_3_50116A2 - --Located on the counter next to the steam well, there was a container of shredded cheese at 65F, and a container of shredded lettuce at 55F. The kitchen employee indicated that they had been set out 30 minutes ago. Located at the kitchen make table (MT), there was a Styrofoam of diced tomatoes at 56F. The bowl was on top of the containers in the make table. The kitchen employee indicated that they had been put in the MT at 12:00 this afternoon. Located in the make table, there was a container of lettuce at 45F. Kitchen employee indicated that it was stocked in the make table at 1:30 this afternoon. Located in the RIC under the MT, there was a bag of cut lettuce at 46F. Kitchen employee indicated that it had been stocked in the make table an hour before. Located in the Kenmore RIC, there was a bag of hot dogs at 45F. Kitchen employee indicated that it had been in that RIC for over a day. There were also several bags of lettuce and several bags of shredded cheese in this RIC that had just been stocked from the delivery this morning at temperatures ranging between 45.3F and 54.2F. COS- all potentially hazardous foods were moved to the WIC. KDA_3_50118A1 - --Located in the RIC under the MT, there was a container of gravy with a date of 10/11. Kitchen employee verified that this was the day that this was made. COS- discarded. KDA_4_20211A2 - --Located on top of the Kenmore RIC, there was one plastic food container that was cracked and seven plastic food container lids that were cracked. COS- discarded. KDA_4_30111 - --The ambient air temperature of the Kenmore RIC was at 43.3F. Foods in the cooler were not holding to 41F or below. COS- moved all potentially hazardous foods to WIC. Person in charge (PIC) tuned down air on this RIC. KDA_4_50111B - --The seal on the RIC under the MT is torn. The seal of the Superior RIC is torn. The seal of the chest freezer at the bar is torn. KDA_4_60111A - --Located on the knife strip above the make table (MT), there was one knife stored as clean that was soiled with dried food debris. COS- moved to wash area. Located on top of the Kenmore RIC, there was one metal food container stored as clean that was soiled with dried food debris. COS- moved to wash area. Located on a rack above the three vat sink, there were two sets of measuring cups, a set of measuring spoons, one plastic spoon, and one plastic ladle stored as clean that were soiled with dried food debris. COS- moved to wash area. Located on the dry storage rack next to the WIC, there were two metal food container lids stored as clean that were soiled with sticker residue from the date marking tape. COS- moved to wash area. KDA_4_60111C - --The seals of the Superior RIC have mold on them. There is debris on the bottom shelf of the Superior RIC. There is an accumulation of grease and debris on the side of the MT unit, the sides and top of the grill, the sides of the fryer, inside the doors of the fryer units, on the sides of the Masterbuilt oven, on the front and sides of the white oven, and on the stove top of the white oven. There is rust on the bottom and in between the vats of the three vat sink. The hood over the grill and fryers has an accumulation of grease on it. There is dust on the fan guards of the WIC and WIF. KDA_4_60211E4 - --There is mold on the inside of the soda nozzles at the bar. There is mold on the inside rim of the ice machine. KDA_5_501113 - --The lid to the outside dumpster was open. KDA_6_50112A - --There is grease and debris on the shelf under the counter with the microwaves. The clean dish storage shelf above the three vat sink is greasy. There is grease and debris on the floor behind the fryer and the oven. There is mold on the wall under the three vat sink. There is debris on the floor of the WIF. There is mold on the outside door of the WIC and WIF. There is mold on the inside ceiling of the WIC. KDA_Defacto - --kitchen three vat sink QT sanitizer concentration- 200ppm (per label) bar three vat sink QT sanitizer concentration- 200ppm (per label) --steam well- taco meat 151F, chili 146F, queso 149F, oven- taco meat 153F, --Superior RIC- milk 41F, MT- sliced tomato 41F, shredded cheese 42F, shredded white cheese 41F, drawer#1 under grill- cheese slices 39F, black forest ham 40F, drawer#2 under grill- raw ground beef 38F, 37F, RIC under MT- gravy 42F, WIC- taco meat 42F, crab Rangoon 42F, chicken wings 41F, chili 41F, True RIC at bar- milk 41F	10/20/2015	18	Regular	Out
Details not available.	07/02/2014
Details not available.	10/14/2013
Details not available.	10/02/2013

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_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
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_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
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_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_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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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