A-MART, 509 N MAIN, ARGONIA, KS - Restaurant inspection findings and violations

Business Info

Name: A-MART
Type: Restaurant
Address: 509 N MAIN, ARGONIA, KS 67004
Phone: 620-435-6995
Total inspections: 4
Last inspection: Oct 29, 2015

Restaurant representatives - add corrected or new information about A-MART, 509 N MAIN, ARGONIA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-501.17(B) - --There are two ziploc bags of sliced, ready-to-eat ham and two ziploc bags of sliced, ready-to-eat turkey that are not dated. The kitchen manager said these items were received 10/14. They were opened, sliced, and frozen on that day. She pulled them out of the freezer to thaw today (10/29). COS - she updated the date marking to reflect when it was opened, frozen, and thawed. KDA_3_30211A1b - --In the cooler in the kitchen there is raw bacon being stored in a drawer. In the drawer directly below this, there is a ziploc bag of ready-to-eat ham. COS - the ready-to-eat products were moved so that they are stored above the raw meats in the bottom drawers. KDA_3_30212 - --In the kitchen there are unlabeled items that were identified as syrup, ranch, and mayo. In the buffet serving area there is an unlabeled bottle that was identified as BBQ sauce. KDA_3_30414B1 - --There is a wet wiping cloth sitting out on the counter in the kitchen, rather than being stored in a chemical sanitizer. KDA_3_30511A1 - --There is a box of green bell peppers that is sitting directly on the floor in the kitchen. There is a box of eggs sitting directly on the floor in the walk-in-cooler. There is a bag of onions and a box of sugar sitting directly on the floor in the dry storage room. KDA_3_30611 - --There is an open container of butter in the lunch buffet area. There is no sneeze guard or other form of protection for the butter. The butter is exposed to consumers coming through the serving line. Other items have lids on them for protection. Recommending a lid on the butter, or considering having a portable sneeze guard put in place that can be set on the counter to protect any items displayed for the buffet setting. KDA_3_50113A - --There is ham and turkey thawing out on the counter in the kitchen. Letting the kitchen manager know that sitting out at room temperature is not an approved thawing method. KDA_3_50115A - --There is a large container of macaroni salad that is cooling in the lunch buffet area. The container is sitting on top of ice. Letting staff know that this is unlikely to cool to proper temperatures in a timely manner as only the bottom of the pan is in contact with the ice. COS - upon recommendation, they split the macaroni salad into smaller containers and put it down in ice with ice up around the sides of the container to help it cool appropriately. KDA_3_50116A2 - --There is a ziploc bag of ham sitting out on the counter in the kitchen with no temperature control. The ham is measuring 52.9 F. The kitchen manager said that she had set the ham out to thaw approximately 2 hours previously. Corrected on Site (COS) - she put the ham in the cooler. There is a tub of sliced cheese sitting out on the counter with no temperature control in the kitchen. The cheese is measuring 49.7 F. The kitchen manager said that took the cheese out approximately an hour previously when she was making some burgers. COS - she returned the cheese to the cooler. KDA_3_50118A1 - --In the cooler in the kitchen there is a container of baked beans that is dated as being opened and prepared on 10/12. There is a container of homemade shrimp cocktail that is dated as being made 10/3. The kitchen manager verified that these were the correct dates and that the items had not been in the freezer since being opened and prepared. COS - both items were discarded. In the walk-in-cooler there is a container of cooked green beans dated 10/20 and a container of sausage gravy dated 10/20. The kitchen manager verified that these were the correct dates and that the items had not been in the freezer since being opened and prepared. COS - both items were discarded. KDA_3_50118A2 - --In the cooler in the kitchen there is an open gallon of milk that is not dated. The kitchen manager said that she opened this milk on Monday (10/26). COS - she dated the milk. KDA_4_90311A - --Near the lunch buffet serving area there is a box of napkins sitting directly on the floor. KDA_4_90311B - --There are non-inverted and uncovered muffin pans, bowls, and pizza pans throughout the kitchen area. KDA_4_90311C - --There are single-use aluminum pan, and paper trays in the kitchen that are outside of their original protective packaging, neither covered nor inverted. There is a stack of paper trays near the pizza oven that are outside of their original protective package, neither covered nor inverted for protection. KDA_7_10211 - --There is an unlabeled white bucket in the 3 vat sink that has a murky liquid inside. This was identified as bleach water. COS - this bucket is being labeled. KDA_Defacto - --There are plastic potato salad containers being reused to store items such as sausage patties, green beans, and chopped produce items. These plastic containers that food is purchased in are not recommended for reuse as they can break down and deteriorate faster. --There is macaroni salad sitting out for the lunch buffet. It is sitting on top of ice and is measuring 45.5 F. The kitchen manager said she finished making it around 930am today. It is in the cooling process. Ham on counter with no temperature control - 43.4 F Turkey on counter with no temperature control - 38.9 F Potato Salad on Buffet Serving Line - 40.6 F	10/29/2015	16	ModifiedComplaint	Out
KDA_3_30211A1b - --REPEAT: In the drinks walk-in-cooler there is a box of raw hamburger patties sitting directly on top of a case of bottled water and hanging over a case of bottled tea. Corrected on Site (COS) - the chef moved this box upon request. In the food walk-in-cooler there is a box of raw shell eggs sitting on a shelf directly above gallons of milk. COS - the chef moved the eggs. KDA_3_50113A - --There is frozen sausage sitting on the counter in the kitchen to thaw. KDA_3_50118A1 - --REPEAT: In the cooler in the kitchen there is a container of pulled pork dated 10/30. The chef verified this is the correct date and that the pork was not put into the freezer after opening. COS - she discarded the pork upon request. KDA_3_50118A2 - --REPEAT: In the cooler in the kitchen there is an open gallon of milk with no date marking. The chef said she opened this milk last Wednesday (11/4/15). COS - she dated the milk. KDA_3_50118A3 - --REPEAT: In the cooler in the kitchen there is a container of cooked roast beef that is dated 11/5 thru 11/12. There is also a container of ready-to-eat boiled eggs that are dated 11/6 thru 11/13. Explained to the chef that these are both dated for one day too many. COS - she corrected the dates. In the meat walk-in-cooler there is a ziploc bag of sliced ham that is dated 11/6 thru 11/5. Upon speaking with the chef and the new cook, the cook said that he mistakenly wrote a 6 instead of a 9, as this was done today (11/9/15). COS - the chef corrected the date. KDA_4_10111A - --In the dough room there are two sterilite containers being used to store pizza dough. These are multi-purpose containers with no markings indicating they are safe for direct food contact. The dough is in direct contact with the plastic of the containers. Let the chef and manager know the issue with these containers. They will get replacements for them tomorrow - per the manager. KDA_4_60111A - --In the pizza dough room there are two containers of dough. Both of these containers have stickers on the outside of the containers. These stickers are manufacturer's stickers remaining from the original purchasing of the containers. The containers were cleaned prior to being used to store food. Let the chef and manager know that these stickers need to be removed during the cleaning process. KDA_7_10211 - --REPEAT: On the floor by the 3 vat sink there is an unlabeled white bucket with a liquid and cloth inside. This was identified by the chef and manager as their bleach water for cleaning. They said that the bucket was labeled and the label must have come off. COS - the bucket was labeled. The manager said she will try to find a way to label the bucket that doesn't come off as easily.	11/09/2015	8	ModifiedComplaint	Out
Details not available.	07/23/2015
Details not available.	07/13/2015

3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
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_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_30611 - FOOD protected - Except for nuts IN the Shell and Whole, Raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER Before consumption, FOOD on display shall be protected from contamination by the use of packaging- counter, service line, or salad bar FOOD guards- display cases- or other effective means.
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_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_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_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_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
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_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.

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