WHISTLE STOP CAFE, 901 S SIXTH ST, OSAWATOMIE, KS - Restaurant inspection findings and violations

Business Info

Name: WHISTLE STOP CAFE
Type: Restaurant
Address: 901 S SIXTH ST, OSAWATOMIE, KS 66064
Phone: 913-256-4110
Total inspections: 8
Last inspection: Nov 17, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --In the RIC raw shell eggs were stored on a shelf above cooked RTE bacon and sausage. The eggs were on a solid shelf which also has a lip on it. There was no leakage present. In the RIC packages of raw bacon were stored in contact with a box of RTE cooked pork. The bacon was sealed in cryovac packages and there was no leakage present. COS-items were rearranged. KDA_3_50116A2 - --On the salad bar cottage cheese was 47, potato salad was 45F and cole slaw as 49. The PIC said the bar had not been turned on when the food was placed in it. COS-discarded. KDA_Defacto - --Buffet: pork chop 197F, chicken 166F, green beans 161F, corn 174F, mixed vegetables 172F --The PIC said hot foods are cooled quickly by placing them into the freezer and stirring them often until they are cooled.	11/17/2015	3	Follow-up	In
KDA_Defacto - --Buffet not in use during inspection. --Discussed date marking. PIC decided they would put the date the product is going to expire on each container. --Discussed proper glove usage. --Discussed proper handwashing procedures. --Facility is being deep cleaned during the inspection. Unnecessary items are being removed from the establishment. --Inspector went over best practices and standard operating procedures during the inspection. --Salad bar not in use during inspection.	11/05/2015	1	Reopening	Out
3-304.15(A) - --An employee wearing single use gloves handled raw bacon and then handled RTE sausage patties without first changing her gloves. Inspector educated. 4-102.11(B)(1) - --Turnips were stored in non-food grade plastic grocery bags. COS-turnips were placed into a food grade container. KDA_2_30112A - --After instructing an employee to wash her hands, she rinsed them in the 3 vat sink without using soap. Employee was educated. KDA_2_30114F - --An employee, while wearing gloves, cracked raw shell eggs onto the grill, picked up pieces of raw bacon to put on the grill then opened the make table doors and picked up RTE sausage without removing her gloves or washing her hands. Employee was educated. KDA_2_30114H - --While wearing single use gloves, an employee cracked raw shell eggs onto the grill. She then removed the gloves, threw them away and put on clean gloves without first washing her hands. Employee was educated. KDA_3_10111 - --In the RIC there was a bag of turkey lacking a date mark. The cook was unsure when it was opened. It had a spoiled smell. In the RIC there was a plate of RTE burritos lacking a date mark. The cook did not know when they had been opened/prepared. There were bags of RTE sliced potatoes lacking a date mark. The cook did not know when they had been opened. They had a spoiled smell. In the salad RIC there were green onions, a cantaloupe, grapes, chocolate pudding, and white chocolate bark containing mold growth. In the ice cream machine, there was ice cream mix with a spoiled smell. The ice cream mix came from the WIC. The expiration date on the mix was 10/23. The PIC was unsure when the mix had been opened. COS-items were discarded. KDA_3_30211A1a - --In the RIC raw shell eggs were stored on a bag of RTE green onions. COS-onions were moved. KDA_3_30211A1b - --In the RIC raw steak was stored over RTE potatoes and tortillas. Raw bacon was stored over RTE brussels sprouts. A raw steak was stored on a box of RTE sausage patties. Inspector instructed to move items. KDA_3_50114A1 - --In the RIC there were two pans of lasagna stacked on each other. The cook said he cooked them this morning. At 1:15 PM the lasagna measured 115F. At 3:30 PM the lasagna measured 86.6F. The lasagna did not cool to 70F within the first two hours. COS-inspector instructed to discard. KDA_3_50115A - --In the RIC pans of hot lasagna were stacked on top of each other to cool. A pan of baked potatoes cooked today were cooling while covered in foil and then in plastic wrap. Inspector educated. KDA_3_50116A1 - --On the buffet fried chicken was holding at 98.6F. COS-discarded. KDA_3_50116A2 - --On the salad bar slaw was holding at 48.4F. COS-discarded. KDA_3_50118A1 - --In the RIC there was a container of chili with a discard date of 11/2 and another container with a discard date of 11/3. COS-items were discarded. KDA_3_50118A2 - --In the RIC there were baked potatoes lacking a date mark. The cook said they were cooked a few days ago. There were cooked pork chops without a date. The cook said they were made on Monday. There was pulled pork with no date. The cook said it was from MOnday. There were ham chunks without a date. The cook said it was from greater than 24 hours ago. In another RIC there was a container of diced eggs lacking a date mark. The PIC said they were opened on Monday. There was a pan of scrambled eggs. The PIC said they were cooked Sunday. COS-items were dated. KDA_3_50118A3 - --In the RIC there was a container of cream of chicken soup with a discard date of 11/18. In the other RIC there was a bowl of grilled onions with a discard date of 11/19. The items were dated for greater than 7 days. COS-re-dated. KDA_4_10111A - --Fresh onions were being stored in a non-food grade plastic Sterilite container. KDA_4_60111A - --On a shelf below the breading table, pans stored as clean had an accumulation of breading debris on them. In the storage room, a dirty shop vac hose was hanging on the pan rack and touching pans that were stored as clean. Inspector instructed to clean all items. KDA_4_60111C - --There is a heavy accumulation of grease and dust on the vents in the hood as well as a table near the grill. KDA_5_20511A - --A trash can is stored in front of the cook line hand sink. Inspector instructed to move the can. KDA_6_30111 - --There was no soap available at the middle hand sink. COS-stocked. KDA_6_30112 - --There were no paper towels available at the cook line hand sink. KDA_6_501114A - --Throughout the kitchen, storage and preparation areas there is unused equipment, tools, and other unnecessary items. KDA_7_20111A - --On a shelf Miracle Grow plant fertilizer was stored in contact with containers of syrup. COS-Miracle Grow was moved. KDA_8_40411 - --With the high number of P and PF violations there are conditions that may endanger public health. The inspector will ask for a voluntary closure. KDA_Defacto - --Kitchen steam table: gravy 152F, taco meat 148F Buffet: pork chop 175F, green beans 138F --RIC 1: ham 39F RIC 2: diced eggs 42F, cheese 43F WIC: chicken 36F Make table: cheese 41F, sliced tomatoes 38F Salad bar: cottage cheese 40F	11/04/2015	25	Complaint	Out
Details not available.	06/10/2015
Details not available.	03/25/2015
Details not available.	03/11/2015
Details not available.	04/18/2013
Details not available.	02/19/2013

3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_30112A - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK.
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_2_30114H - Wash Hands (Gloves) 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 before donning gloves for working with FOOD.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
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_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_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_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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
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_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
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_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.

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