CHARTWELLS DINING, 125 W COOPER, STERLING, KS - Restaurant inspection findings and violations

Business Info

Name: CHARTWELLS DINING
Type: Restaurant
Address: 125 W COOPER, STERLING, KS 67579
Phone: 620-278-4248
Total inspections: 4
Last inspection: Sep 14, 2015

Restaurant representatives - add corrected or new information about CHARTWELLS DINING, 125 W COOPER, STERLING, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --All hand sinks are being used to wash hands and no other purpose. This date. --No cold holding violations noted this date. --No cooling violations noted this date --No raw food above any RTE foods this date --Proper cooling methods are in place this date.	09/14/2015	1	Follow-up	In
KDA_3_30211A1a - --Raw shell eggs stored above Raw RTE vegetables in the Herron RIC (reach in cooler) near salad make station. COS moved eggs to bottom of RIC KDA_3_30212 - --A container of pink powder in the food store room. Powder is unknown to all and trashed. KDA_3_30511A1 - --Pop in a box stored directly on the floor in dishwashing room. Raw vegetables stored directly on the floor in the WIC (walk in cooler) COS moved both items off the floor KDA_3_50114A1 - --Pork, cooked today, at 86 and 97 in RIC. Pork was in RIC for just over 2 hours as said by PIC (person in charge). COS Placed pork in oven and reheated. KDA_3_50115A - --Pork cooling in WIC in pans with foil on top of the product. Meat is a large section and was not cut into small pieces. COS Educated KDA_3_50116A2 - --Waffle mix in self serve RIC at 55. Product was made today at 10 AM. Cooler was at 38. COS trashed product by PIC. KDA_4_50111C - --Cutting boards with scratches and scouring in the food contact surface. KDA_4_60111C - --Portable electric fans with dust build up on the fan guard and blades. KDA_5_20511B - --Hand sink near omelet station used as food disposal sink. COS (corrected on site) educated associate KDA_5_20515B - --Hot water valve at hand sink in the prep area leaking KDA_Defacto - --Chicken breast 175 from grill --Herrion RIC 38 air temp- Milk 38 in Herrion RIC #2-Pizza sauce 38 in Pizza prep-Cooked beef patties 38 in WIC in prep area, Cooked turkey37 in sandwich station- Ham 39 at omelet station-Milk 40 in both self serve coolers-Diced tomatoes 40 in salad bar-Sliced ham 30 in salad bar-Diced tomatoes 39 prep table grill area --Hot water 129 at the hand sink --Pizza 151 self serve line- tater tote casserole 155 hot box-Chicken bites 165 in serve line --Pork reheated to 169	09/01/2015	11	Regular	Out
Details not available.	09/08/2014
Details not available.	10/09/2013

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_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
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_4_50111C - Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.

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CHARTWELLS DINING, 125 W COOPER, STERLING, KS - Restaurant inspection findings and violations

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