BILL SNYDER WEST, 1800 COLLEGE AVE, MANHATTAN, KS - Restaurant inspection findings and violations
- All Cities
- KS small cities
- KS smaller cities
- Kansas
- Kansas Restaurants
Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_50114A2 - --In the WIC there was a large plastic container of cooked noodles at 54.1F and another large plastic container of cooked noodles at 44.6F. The cooked said they were made last night (past 6 hours to cool down). The ambient air temperature of the unit was reading 37.4F. The employees have been in and out of the unit preparing breakfast. COS-discarded.
- KDA_3_50116A1 - --On the buffet warmer there was a metal container of scrambled eggs at 132.2F. The burner was on medium heat and was out less then 30 min. COS-the person in charge adjusted the temperature gauge and discarded the food and replaced it with new product. (Note: the product moves quickly due to the high volume traffic).
- KDA_3_50116A2 - --On the buffet counters there was metal bowl of individually packaged strawberry cream cheese at 63.3F. There was also butter with cream at 67.5F. There was a metal bowl of cut watermelon at 53.0F, metal bowl of shredded cheese at 63.3F and metal bowl of whipped topping at 53.7F. These products were placed out around 7am and will be discarded automatically around 10am. KDA 61 discussed with the person in charge about using time for control and providing a written procedure. The product moves quickly, every 20 minutes due to the high volume traffic.
- KDA_Defacto - --Buffet Warmer sausage 136.8F tater tots 135.2 Hot Box 1 sausage 141.1F Hot Box 2 scrambled eggs 146.5F Hot Box 3 tater tots 136.5F --WIC pico de gallo (made on site) 42.9F Buffet Counter yogurt 39.5F Ice Bath skim milk 34.9F Milk Cooler 1 chocolate milk 38.8F Milk Cooler 2 2% milk 34.9F Continental RIC 1 sour cream 41.2F Continental RIC 2 blue cheese dressing 39.7F Continental RIC 3 milk 39.8F
|
09/29/2015 | 4 | Follow-up | In |
- KDA_3_30211A1b - --In the WIC (main kitchen) there was a metal container of raw chicken being stored in between ready to eat containers of salad dressings and ready to eat cooked noodles. COS-rearranged items.
- KDA_3_30212 - --There was a working spray bottle with clear liquid and without a label. The PIC said it was water. COS-dumped the bottle.
- KDA_3_30511A1 - --In concession stand 6 there was one box of pretzels being stored directly on the floor. COS-removed off of the floor. On the Club level there was one box of solo cups being stored on the floor.
- KDA_3_50116A1 - --At the Club level buffet there was a metal container of zucchini and squash at 109.1F and 125.0F. There was a metal container of hot dogs 118.52F. Tempted the products around 11:50am (less than 4 hours). COS-reheated the product. On the 4th level buffet there was a metal container of sausage at 124.F (less than 4 hours). COS-reheated. On the 5th level there was a hot box of sausage at 120.4F. Tempted food around 12:10 (less than 4 hours). COS-reheated the product. In the main kitchen in a hot box there was a metal container corn dogs at 127.5F. There was also a metal container of squash and zucchini at 123.0F. Both items in the hot boxes less than 4 hours. COS-reheated.
- KDA_3_50116A2 - --On the bar stand (main kitchen level) there was a metal bowl of shredded lettuce at 48.1F (less than 4 hours). COS-placed in a RIC. On the 4th level buffet there was a ceramic plate of cut watermelon at 44.8F and tempted around 12:05pm (pulled from WIC less than 30 min.). COS-consumed quickly (buffet started at 11:50am). On the 3rd level in a RIC there was sliced cheese at 46.5F and tempted around 12:20pm. It was placed in the cooler around 10:00am (less than 4 hours). The ambient air temperature of the unit was reading 38.5F. COS-kept door closed.
- KDA_4_20211A2 - --In a utensil drawer in the main kitchen there were 5 rubber spatulas with cracks along the edges and one rubber spatula with a deep crack on the food contact surface. COS-trimmed the 5 and discarded the 1.
- KDA_4_30212A - --There was no food thermometer at the north side stand. (Serves hot dogs). COS-got a thermometer.
- KDA_4_60111A - --On the utensil rack there was two (22qt) plastic food grade containers with sticker/residue left on the outside and stored clean (can hold bacteria). COS-moved to the ware wash area.
- KDA_4_60211E4 - --In concession stand 3 there was dried food debris built up on the dispensers inside of the cappuccino machine. (Note: not selling cappuccino until it gets cooler).
- KDA_4_90311A - --On the terrace level in one of the concession stands there were 2 boxes of single serve cups being stored directly on the floor. COS-removed off of the floor. In concession stand 4 there was one box of popcorn cups being stored directly on the floor. COS-removed off of the floor.
- KDA_5_20212A - --At the north side stand the handsink was reading 66.4F. COS-replaced handsink with a cambro and it was reading at 100F. The bar handsink on the Club level was reading 90.1F. COS-the PIC adjusted the temperature gauge and now it is reading 100F.
- KDA_7_20111B - --There were 2 working pumps of sanitizer bottles that were being stored directly on top of the mechanical dish machine. COS-removed.
- KDA_Defacto - --Concession Stand 1 Hot box-sausage 144.6F Concession Stand 2 Hot box-hot dog 135.6F Gehl's Machine-nacho cheese 138.6F Concession Stand 3 Gehl's Machine-nacho cheese 152.4F Concession Stand 4 Gehl's Machine-nacho cheese 137.3F Concession Stand 5 Gehl's Machine-nacho cheese 145.8 -chili 143.7F Main Kitchen Hot box 1-turkey leg 149.5F Hot box 2-squash/zucchini 135.4F Hot box 3-macaroni 143.9F Hot box 4-buffalo dip 144.6F Hot box 5-sausage links 135.7F Club level buffet warmer-turkey 148.6F 4th level seafood macaroni & cheese 154.6F 5th level squash/zucchini 160.1F rice 166.3F Hot box 1-turkey 143.6F Hot box 2- macaroni & cheese 151.4F North side Stand steam table-hot dog 161.5F --Concession Stand 1 WIC-hot dog 38.2F RIC-sausage 42.0F Concession Stand 2 RIC guacamole dip 36.0F MT-ambient air temp. 39.8F Concession Stand 3 MT-sliced tomatoes 41.6F RIC-sliced turkey meat 42.8F Concession Stand 4 WIC-sausage links 33.4F RIC-shredded cheese 41.9F Concession Stand 5 RIC-hot dogs 41.8F North side stand MT-ambient air temp. 39.9F Main Kitchen RIC 1-shredded cheese 40.9F RIC 2-ranch dressing 38.8F RIC 3-salsa 38.1F RIC 4-coleslaw 40.5F RIC 5-cut romaine salad 38.1F WIC-cooked noodles 42.7F Buffet counter cooler box-cut romaine salad 42.8F Silk Machine vanilla soy milk 35.3F Milk Cooler 1 chocolate milk 35.6F Milk Cooler 2 2% milk 37.9F Lower Level 0 (basement) WIC chocolate milk 38.4F cut lettuce 42.7F salami 40.4F Club Level WIC- cut romaine salad 42.6F Buffet-potato salad 38.9F 4th Level Buffet-potato salad 42.0F 5th Level Buffet-watermelon 43.1F --Critical (Critical)
|
09/19/2015 | 13 | Regular | Out |
| Details not available. | 09/18/2014 | | | |
| Details not available. | 10/12/2013 | | | |
| Details not available. | 09/14/2013 | | | |
| Details not available. | 08/16/2013 | | | |
Violation descriptions:
- 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_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_50114A2 - Cooling PHF/TCS (Reach 41°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135°F) to 5°C (41°F) or less. [must cool from 135°F to 70°F in the first two hours]
- 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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- KDA_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
- 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_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_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
- KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE 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.
Recently added reviews
| Name |
City |
Users' Rating |
| DOLLAR GENERAL STORE #14542 | MANHATTAN, KS | |
| DELLA VOCE | MANHATTAN, KS | |
| LITTLE APPLE NUTRITION | MANHATTAN, KS |
|
| KFC - MANHATTAN | MANHATTAN, KS |
|
| BAMBOO GARDEN | MANHATTAN, KS |
|
| ALTA CONVENIENCE #6210 | OSBORNE, KS | |
| HAYSVILLE SADDLE CLUB | HAYSVILLE, KS |
|
| EL RINCONCITO MEXICAN STORE | LYONS, KS |
|
| BILSKI'S BAR AND GRILL | MERRIAM, KS |
|
| RED EYE | KANSAS CITY, KS |
|
Restaurants in neighborhood
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
- All Cities
- KS small cities
- KS smaller cities
- Kansas
- Kansas Restaurants
Restaurant representatives - add corrected or new information about BILL SNYDER WEST, 1800 COLLEGE AVE, MANHATTAN, KS »