CARLA'S CAFE, 215 W 5th AVE, Belle Plaine, KS - Restaurant inspection findings and violations

Business Info

Name: CARLA'S CAFE
Type: Restaurant
Address: 215 W 5th AVE, Belle Plaine, KS 67013
Phone: 620-440-2302
Total inspections: 2
Last inspection: Sep 29, 2015

Restaurant representatives - add corrected or new information about CARLA'S CAFE, 215 W 5th AVE, Belle Plaine, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-501.17(B) - --In the cooler in the kitchen there is an open container of commercially prepared ham. The owner said she opened this ham last Tuesday (9/22/15), use part of it, and froze it that same day. She removed it from the freezer yesterday (9/28/15) to thaw and be used. Corrected on Site (COS) - provided with information on date marking when the freezer is involved. She dated the ham opened and frozen 9/22, thawed 9/28, use by 10/3. 4-102.11(B)(1) - --In the cooler in the small storage area behind the register there is a Dollar General plastic grocery bag with tomatoes stored inside. The tomatoes are stored in direct contact with the plastic of the bag. COS - the tomatoes were removed from the bag and put in a food grade container. KDA_3_60311A - --There is no consumer advisory posted or on most of the menus. The owner has had some sample menus printed with a "Consuming raw or undercooked products can increase your chances of illness" statement on it, but this is not on all menus (such as the breakfast menus with eggs that are cooked-to-order). It also does not have the disclosure indicating which menu items she offers cooked to order. Made recommendations to her on how to mark it for items that can be cooked to order. She will have this statement (reminder and disclosure) put on all menus when they are all reprinted. KDA_4_204112B - --There is no thermometer in the cooler in the kitchen, but the owner stated that she has ordered thermometers and is waiting for it to come in. KDA_4_30212A - --The owner is unable to provide a probed food thermometer other than a meat thermometer that only measures hot temperatures/cooking temperatures. She said that she has ordered thermometers and is waiting for them to come in. KDA_5_50117 - --There is no covered trashcan available in the women's restroom. KDA_6_30411 - --There is no vent hood above the grill in the kitchen. There is a small vent hood above the stove and fryers. The two small hoods over the fryers and stove are not sufficient in size/number/capacity to prevent smoke fumes in the kitchen during cooking, especially frying, or condensation on the walls/ceiling. KDA_Defacto - --The owner provided quaternary ammonia test strips. She said her chlorine test strips also came in, but she can't recall where she has put them. She can use quaternary ammonia only on food contact surfaces for the time being until the chlorine test strips are found.	09/29/2015	8	Follow-up	Out
4-302.14 - --The owner is unable to provide quaternary ammonia or chlorine test strips today. She is using quaternary ammonia in her 3 vat sink on her dishes, and chlorine in her wiping cloth buckets. Explaining 1-2-3 method for bleach (1 cap to 3 gallons of water). She demonstrated making quaternary ammonia up at the correct concentration after the first batch that was made was too strong. 3-302.11(A)(2) - --In the cooler in the kitchen there was raw ground beef and raw chicken stored on shelves above raw shell eggs. Corrected on Site (COS) - Spoke to the owner about this - she is limited on refrigerator space. For now she will go by cook temperature. She rearranged the cooler appropriately to have the eggs and whole muscle meats above the ground meats, and poultry on the bottom. --This is not cited as a violation: pork was stored above raw shell eggs. Recommend using the silo method to separate different types of raw animal foods such as beef, fish (including shellfish) lamb, pork, and poultry. Please be aware that raw fish, including shell fish, pose a high risk for allergen cross contact and must be stored so it can’t contact other foods. KDA_3_30212 - --There is an unlabeled tub in the waitressing area that was identified as tea. KDA_3_30414B1 - --There is a wet wiping cloth sitting on the cutting board and another hanging over the edge of the sanitizer bucket in the kitchen. Letting the owner know that the wet wiping cloths should be stored inside of the sanitizer. KDA_3_50118A1 - --In the cooler in the kitchen there is a bag of opened, ready-to-eat ham that is dated 9/3. Upon questioning, the owner said this was the correct date. COS - she discarded the ham upon request. In the cooler in the kitchen there was a container of opened, ready-to-eat cream cheese. This container had no date on it. Upon questioning, the owner said the cream cheese was opened the day it was delivered (9/3/15). COS - she discarded the cream cheese as it was past the 7 days allowed. KDA_3_50118A2 - --In the cooler in the kitchen there is a tub of cut lettuce that has no date marking on it. The owner said this lettuce was cut on Saturday (9/12/15). COS - she dated the lettuce. KDA_3_60311A - --There is no consumer advisory posted in the establishment. The owner said she will do eggs cooked-to-order. KDA_4_10111A - --In the kitchen there are sliced raw potatoes stored inside of a rubbermaid multi-purpose tub that has no markings on it indicating that the container is a food grade container. The sliced potatoes are in direct contact with the plastic of the container. COS - the owner put the fries in a foil pan for the time being. KDA_4_204112B - --There is no thermometer in the cooler in the kitchen. KDA_4_30212A - --The owner is unable to provide a probed food thermometer that measures cold temperatures today. She has meat thermometers for measuring cooking temperatures. KDA_4_90311A - --There is a box of single-use portion cup lids on the floor in the small storage area behind the register. KDA_4_90311B - --Throughout the kitchen there are non-inverted and uncovered plates, bowls, and other food equipment. KDA_5_20515B - --There is a leaky pipe in the corner under/behind the 3 vat sink. It is leaking water in two spots and dripping down onto the floor. KDA_5_50117 - --There is no covered trash can available in the women's restroom. KDA_6_10111A - --The wall around the air conditioner is not sealed closed to make it smooth and easily cleanable. There is exposed wood and insulation showing around the air conditioner. KDA_6_20214 - --The restroom door is not self-closing. KDA_6_30411 - --There is no vent hood above the grill in the kitchen, a small vent hood above the stove, and a small hood above the fryers. The hoods are not sufficient in size/number/capacity to prevent smoke fumes in the kitchen during cooking or condensation on the walls/ceiling. KDA_7_10211 - --On the floor in the kitchen is an unlabeled stainless steel tub with a liquid inside. The owner said this was her bleach water. COS - she labeled the container. KDA_7_20111A - --In the kitchen there is Fantastic Cleaner being stored directly next to potatoes and food wrap. COS - the cleaner was moved. In the storage area behind the register there is isopropyl alcohol being stored directly next to a roll of paper towels. COS - the chemical was moved. KDA_7_20111B - --In the kitchen there is Fantastic Cleaner being stored directly above a bag of potatoes. COS - the cleaner was moved. In the storage area behind the register there is All-Purpose cement directly above ketchup packets, Febreeze directly on top of the whirlpool cooler, and isopropyl alcohol directly above glasses and containers of potatoes. COS - the chemicals were moved. KDA_Defacto - --City water supply --Cooler (Kitchen): Ham - 39.8 F --Gravy on the stove top - 136.7 F --Licensing inspection for an establishment that is already open and operating. Also checking complaint during inspection. --The owner cooked fries and put them in a covered foil pan with no temperature control on it. Upon questioning, these fries would stay here until used. Explained to her that the fries are potentially hazardous once cooked and must be temperature controlled. She chose to put the fries on ice. --The owner has bleach in her wiping cloth bucket that is not labeled as being used for sanitization. Let her know she needs bleach that can be used as a sanitizer. Did not observe bleach being used on food contact surfaces during inspection. --The owner took cheese and cut lettuce out of the cooler and put them on ice. They are both sitting on top of the ice, rather than being down in the ice. Explained the concerns to her with this about these items not remaining at proper cold holding temperatures while the ice is only touching the bottom of the containers. Recommending she put them in an ice bath that goes up the sides of their containers. --The sanitizer in the sink was measuring >500ppm quaternary ammonia upon testing. The bottle label calls for 150ppm. Dishes were not done with the sanitizer prior to testing. The owner remade this sanitizer to a proper concentration. --There is a ziploc bag of sliced, ready-to-eat ham in cooler in the kitchen that has no date on it. The owner said this was opened yesterday at approximately 2pm. This is not cited as it has been less than 24 hours. The owner dated this ham.	09/15/2015	21	Licensing	Out

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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
3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
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_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_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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_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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
KDA_6_30411 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
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.
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.

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