BOLLING'S MEAT MARKET, 201 S STATE, IOLA, KS - Restaurant inspection findings and violations

Business Info

Name: BOLLING'S MEAT MARKET
Type: Restaurant
Address: 201 S STATE, IOLA, KS 66749
Phone: 620-380-6328
Total inspections: 6
Last inspection: Aug 18, 2015

Restaurant representatives - add corrected or new information about BOLLING'S MEAT MARKET, 201 S STATE, IOLA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --There were no test strips available. COS- provided test strips. KDA_3_30211A1b - --Located in the retail area right side meat cooler, there were two packages of raw bacon stored in contact with a packaged of cubed cheese. COS- moved bacon. KDA_3_30212 - --Located on the table next to the meat tenderizer in the butcher room, there was an unlabeled spray bottle of clear liquid which the employee identified as white oil. COS- labeled. KDA_3_50116A2 - --The following temperatures were measured from foods located in the make table (MT) next to the sandwich prep hand sink: sliced tomato 57F, cooked chicken 44F, shredded cheese 50F, hard boiled eggs 46F, crispy chicken 44F, feta cheese 47F, blue cheese 48F, cut lettuce 52F. In the reach in cooler (RIC) under the MT, there were hard boiled eggs at 59F. The ambient temperature at the top of the MT was 46.9F. The ambient temperature of the bottom of the MT in the RIC was 49.5F. Person in charge (PIC) indicated that the tomatoes had been kept at room temperature and then sliced an hour before. PIC indicated that the hard boiled eggs had been cooked 1.5 to 2 hours prior. COS- PIC moved tomatoes and hard boiled eggs to walk in cooler (WIC). All other potentially hazardous foods in MT and in the RIC under the MT were discarded. KDA_3_50118A2 - --Located in the right side meat cooler in the retail area, there was an opened package of roast beef that had no date. PIC indicated that it had been opened 8/16. COS- dated. KDA_3_60211B1 - --Located in the reach in freezer (RIF) in the retail area, there were two bags of French fries that lacked common name of the food. KDA_3_60211B2 - --Located in the RIF in the retail area, there were two bags of French fries that lacked a list of ingredients. Located in the RIF in the retail area, there were packages of Wendy's Spicy Chicken that lacked a list of ingredients. Located in the RIF in the retail area, there were packages of Uncooked Southern Style Chicken Tenderloin Fritters that lacked a list of ingredients. KDA_3_60211B3 - --Located in the RIF in the retail area, there were two bags of French fries that lacked a description of the quantity of the contents. KDA_3_60211B4 - --Located in the RIF in the retail area, there were two bags of French fries that lacked the business information. KDA_3_60211B5 - --Located in the RIF in the retail area, there were two bags of French fries that lacked a list of allergens. Located in the RIF in the retail area, there were packages of Wendy's Spicy Chicken that lacked a list of allergens. Located in the RIF in the retail area, there were packages of Uncooked Southern Style Chicken Tenderloin Fritters that lacked a list of allergens. KDA_3_60211B6 - --Located in the RIF in the retail area, there were two bags of French fries that lacked nutrition information. KDA_4_30111 - --The MT next to the sandwich prep handwashing sink had an ambient temperature of 46.9F in the top part of the MT and an ambient temperature of 49.5F in the RIC under the MT. COS- discontinued use of the unit. KDA_4_60111A - --Located on the dish rack in the butcher room, there were 4 metal containers stored as clean that were soiled with dried food debris and 4 plastic containers stored as clean that were soiled with sticker residue. COS- moved to wash area. Located in the butcher area, there was a meat tenderizer that was soiled with dried food debris. KDA_4_60111C - --There is an accumulation of dried food debris and dust on the shelves and fan guards of the WIC. KDA_4_60211E4 - --There is mold on the inside rim of the ice machine located in the retail area. KDA_4_90311A - --Located in the retail area next to the meat freezer, there were two boxes of single use to go containers stored on the floor. Located in the retail area next to the RIC used for storing soda boxes, there was a box of kids cups being stored on the floor. KDA_5_501113 - --The lid to the outside dumpster was open. KDA_6_30114 - --There was no hand washing sign at the butcher area hand sink. Corrected on site (COS)- provided sign. KDA_Defacto - --deli case in sandwich prep area potato salad 36F chicken salad 34F sandwich MT sliced tomato 34F shredded lettuce 42F RIC under sandwich MT sliced cheese 41F drawer under slicer ham 43F right side meat cooler in retail area coleslaw 37F left side meat cooler in retail area ground beef 41F deli use RIC in retail area potato salad 41F WIC turkey 37F --steam well au jus sauce 167F	08/18/2015	19	Regular	In
Details not available.	07/01/2013
Details not available.	05/15/2013
Details not available.	05/01/2013
Details not available.	03/07/2013
Details not available.	02/25/2013

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_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_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_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_60211B1 - Label information (packaged in establishment - Common Name) Label information shall include the common name of the FOOD, or absent a common name, an adequately descriptive identity statement.
KDA_3_60211B2 - Label information (packaged in establishment - Ingredients) Label information shall include, if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
KDA_3_60211B3 - Label information (packaged in establishment - Net Contents) Label information shall include an accurate declaration of the quantity of contents.
KDA_3_60211B4 - Label information (packaged in establishment - Business Information) Label information shall include the name and place of business of the manufacturer, packer, or distributor.
KDA_3_60211B5 - Label information (packaged in establishment - Food Allergens) Label information shall include the name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient.
KDA_3_60211B6 - Label information (packaged in establishment - Nutrition Information) Label information shall include except as exempted, nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling.
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_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_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.

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BOLLING'S MEAT MARKET, 201 S STATE, IOLA, KS - Restaurant inspection findings and violations

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