BROTHER'S MARKET 5, 316 RIDGE ST PO BOX 915, TONGANOXIE, KS - Restaurant inspection findings and violations

Business Info

Name: BROTHER'S MARKET 5
Type: Restaurant
Address: 316 RIDGE ST PO BOX 915, TONGANOXIE, KS 66086
Phone: 913-845-2949
Total inspections: 5
Last inspection: Nov 30, 2015

Restaurant representatives - add corrected or new information about BROTHER'S MARKET 5, 316 RIDGE ST PO BOX 915, TONGANOXIE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --In meat storage WIC, raw chicken was stored above raw pork. KDA_2_40111 - --There were two open employee beverage containers stored on a rack with and above clean equipment. COS-removed. KDA_3_30211A1b - --In the deli WIC, a carton of raw shell eggs was stored above a carton of RTE liquid egg. COS-moved. In meat storage WIC, raw bacon was stored above RTE lunch meals. KDA_3_50116A1 - --In deli hot case: scrambled eggs at 107F. COS-discarded. KDA_3_50118A1 - --In deli WIC, there was an open package of Kretschmar Honey Ham with a packed on date of 9/3. COS-discarded. KDA_3_50118A3 - --3-501.17(C) In deli case: there were two packages of deli meat that had been portioned off a larger piece of deli meat that had been opened on 11/29. The portioned off deli meat was dated for 11/30. Buffalo Chicken and Kretschmar Roast Beef. COS-dates adjusted. KDA_4_20211A2 - --In the deli, there was one plastic food container that was cracked. COS-discarded. KDA_4_60111A - --In deli, food containers and lids stored as clean were soiled with dried food debris. COS-removed for washing. KDA_4_60212B - --The interior cavity of the microwave is soiled with dried food debris. Employee stated it was cleaned 2 days earlier. KDA_4_90311A - --In the back dry storage area, there is a box of single use straws stored on the floor. KDA_6_20215A3 - --In the receiving area, the roll up door has a gap 1/2 inch in diameter at the corner threshold. The roll up door with the riser has a gap greater than 1 inch in height along the threshold. KDA_6_30114 - --No hand washing signage at the front deli hand sink. KDA_6_50116 - --wet mop stored with head down in basin of utility sink. KDA_7_20111A - --In deli, a spray bottle of window cleaner was stored in contact with a box of single use gloves. In deli a container of Foam Ultra was stored in contact with boxes of single use gloves. COS-moved.	11/30/2015	14	Follow-up	Out
4-203.12 - --The integrated thermometer in the yogurt case #1 read 36F for ambient temperature. The actual ambient temperature in unit was 41.9F. In yogurt case #2, integrated thermometer read 36F. The actual ambient temperature of the unit was 41.6F. 3-302.11(A)(2) - --In meat storage RIC, raw turkey stored above raw beef. COS-moved. KDA_2_30114H - --Employee entered the deli area, donned gloves and handled RTE biscuits. He did not wash hands prior to donning gloves. COS-educated and hands washed. KDA_3_10111 - --In the deli prep table, there was a decomposed cucumber in a bag. In the deli WIC, there was an open commercial container of milk without date marking. PIC had no knowledge as to when it had been opened. In deli prep table, there was a cut tomato without date marking. Employee had no knowledge as to when it had been cut. COS-discarded. KDA_3_20215 - --In the deli kitchen, there were #10 cans (cherry filling, lemon filling, apple filling, lemon pudding and chili beans) that were damaged to such a degree as to compromised package integrity. COS-removed from service. On the retail sales floor, there were cans (spaghetti O's 22.4 oz and mandarin oranges 15 oz)that were damaged to such a degree as to compromised package integrity. COS-removed from sales floor. KDA_3_30211A1a - --In deli, on prep table, raw hamburger was stored in contact with RTE romaine lettuce. COS-separated. KDA_3_30211A1b - --On retail sales floor, in meat case, raw bacon was stored directly above RTE ham Raw bacon stored in contact with RTE bacon. In meat bunker, raw pork was stored directly above RTE pork chops and RTE ribs. In meat storage RIC, raw pork stored in contact with RTE deli meat. COS-moved. In deli WIC: raw shell eggs stored above package of tortillas. COS-moved. KDA_3_30412A - --In deli hot case, in container of scrambled eggs, spoon was stored with handle in contact with food. COS-removed. KDA_3_30511A1 - --In deli WIF, there was a box of donuts stored on the floor. COS-moved. In back dry storage room for deli, produce and bakery, there was a bag of potatoes stored on the floor. KDA_3_30611 - --On customer table in dining room, there bowls of unwrapped candies for customer self-service. COS-removed and discarded. KDA_3_40113 - --In deli, canned green beans were heated to 114f for hot holding. COS-returned to stove. KDA_3_50116A1 - --in deli hot case: scrambled eggs at 125F. PIC reported the eggs had been in case for approximately 2 hours. COS-discarded. KDA_3_50116A2 - --On retail sales floor, yogurt case, yogurt temperatures at 44.0F, 44.7F, 44.9F, 44.7F, 44.2F, 44.6F, 44.4F, 46.4F, 45.5F, 44.7F, 44.6F, 45.1F. Employee reported the yogurt case had not been stocked that day and all contents had been in unit over night. COS-discarded. In deli dessert case, sour cream lemon pie at 47.1F. COS-discarded. KDA_3_50118A1 - --In deli case, open package of roast beef dated 10/13, honey ham dated 9/27, chicken breast dated 10/16. COS-discarded. KDA_4_20211A2 - --In deli, there were two rubber spatulas that were damaged with pitting. COS-cut. KDA_4_30212A - --No thermometer available in deli prep table. KDA_4_60111A - --In deli, on rack, stored as clean, there were assorted baking utensils and equipment, cutting boards and plastic lids that were soiled with dried food debris. In a container under deli prep table, there were assorted utensils stored as clean that were soiled with greasy film. On rack, stored as clean, there were metal pans encrusted with baked on food debris. COS-removed for washing. In meat cutting room, the band saw blade and bottom fly wheel were soiled with dried food debris. KDA_4_60211E4 - --There was a build up of a suspect slime mold on the ice chute of the soda fountain machine. KDA_4_60212B - --The interior cavity of the microwave oven is soiled with dried food debris. Employee reported the microwave has not been cleaned in approximately 3 months. KDA_4_90311A - --In deli, assorted utensils and cooking equipment were stored in containers that were soiled with dried food debris, detritus and Band-Aid wrappers. COS-removed for washing. In dry storage for deli, bakery and produce, there was a box of single use clam shells stored on the floor. In the bakery area, there was a box single use plastic containers. In deli, there was a box of bread pans stored on floor. In back storage area near the meat cutting room, there were packages of single use foam trays were stored on the floor. KDA_4_90311C - --In the storage area behind the meat cutting room, there are single use foam trays that have been removed from original packaging and stored on packages of single use foam trays. KDA_5_20511A - --Front deli counter hand sink not accessible as it was blocked by a large trash bin. COS-bin moved. KDA_6_20215A3 - --In the receiving bay, the roll up door had a gap greater than 1/2 inch in diameter at the corner threshold. The roll up door with the riser had a gap larger than 1 inch in height along the threshold. KDA_6_30114 - --No hand washing signage at either deli hand sink, men's restroom hand sink or at the produce prep area hand sink. COS-stickers provided. KDA_6_501110B - --employee stored a pack of cigarettes on table next to microwave in deli. COS-removed. KDA_6_50116 - --wet mop store with head down in the basin of the utility sink. KDA_7_20111B - --In deli, in cupboard near cash register, container of assorted OTC medicines and nail polish remover was stored above bottles of chicken flavorings. KDA_7_30111B - --In the back storage area of store, containers of laundry detergent stored above crackers and single use paper plates, fabric softener stored in contact with orange drink and container of coffee and above bottles of beverage. On retail sales floor, baby wipes stored above plastic food storage containers. Containers of soap, shampoo and hand sanitizer were stored above food storage bags and single use plates. KDA_Defacto - --Deli case: potato salad at 41F, 39F, ham at 40F, 39F, roast beef at 38F, old fashioned loaf at 37F, ambrosia salad at 40F. WIC: milk at 32F, chicken breast at 36F. Deli prep table, deli ham at 40F. On retail sales floor, hot dog at 41, ham at 41F, yogurt at 42F, 40F, 43F, eggs at 40F, cream cheese at 42F, whipped sweet cream butter at 41F. Dairy case: milk at 41F. Meat case: ham at 41F. --deli RTE eat case: ambient temperature range at 35-40F. Produce self service case: ambient temperature range 39-42F. Produce RIC: ambient 43F. Produce WIC at 39F. Dairy WIC: ambient at 38F. Yogurt case #1: ambient at 41F. Sandwich meat case: ambient at 44F. Meat display case ambient at 36F. --in deli hot case: sausage at 149F	11/04/2015	29	Regular	Out
Details not available.	09/30/2014
Details not available.	08/12/2014
Details not available.	06/11/2014

4-203.12 - Ambient air and WATER temperature MEASURING devices that are scaled IN Celsius or dually scaled IN Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5�°C IN the intended range of use. ambient air and WATER temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±3�°F IN the intended range of use.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
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_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
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_40113 - Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 57�°C (135�°F).
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_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_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_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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_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_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
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.
KDA_6_501110B - Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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_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.
KDA_7_30111B - Retail Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and single-use 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.

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