CHECKERS, 2300 LOUISIANA, LAWRENCE, KS - Restaurant inspection findings and violations

Business Info

Name: CHECKERS
Type: Restaurant
Address: 2300 LOUISIANA, LAWRENCE, KS 66046
Phone: 785-856-7340
Total inspections: 5
Last inspection: Nov 30, 2015

Restaurant representatives - add corrected or new information about CHECKERS, 2300 LOUISIANA, LAWRENCE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Deli hot case: gravy 168F	11/30/2015	1	Follow-up	In
3-302.11(A)(2) - --In meat department WIC there was raw ground turkey stored over raw ox tail. COS- moved ground turkey In meat department WIC there was raw chicken stored over raw lamb. COS- removed chicken KDA_3_30412A - --In the bakery there was a container of flour with the handle of a scoop stored in direct contact with flour. COS- handle placed above flour KDA_3_40311D - --In the deli there was macaroni and cheese in the warming cabinet that PIC stated had been there for 2 hours to heat. The highest temperature reached was 75F. COS- discarded KDA_3_50114A2 - --In the deli WIC there was a large plastic container of pulled pork at 52.9F. PIC stated it was smoked yesterday(11/16) and placed in the WIC to cool last night. Pork did not reach the required temperature of 41F in 6 hours. COS- discarded KDA_3_50116A1 - --At 12:30p.m. in the front hot hold retail display there was a slab of ribs at 115.8F. In the back hot hold retail display there was a slab of ribs at 116.6F. PIC stated they had been moved from the WIC cooler to the cases at 7:30 a.m. COS- discarded ribs In the deli hot case there were green beans at 117F, mashed potatoes at 101F and gravy at 112F. PIC stated items were warmed up 1.5 hours previous and placed in hot holding. COS-heated to 165F in microwave In deli warming cabinet there was 4 containers of pulled pork at 122.3 that PIC had stated had been there for 2 hours. COS- discarded KDA_3_50118A1 - --In the WIC of the deli there were 17 packages of Hickory smoked turkey dated October 22nd, 15 packages of Cajun turkey dated October 21st, 21 packages of Fanestil party time ham dated November 8th, 19 packages of buffalo chicken breasts dated November 8th, Chicken Gyro dated November 15th, Gyro dated November 6th. PIC stated the dates are all discard dates. COS - discarded 22 trays of Genoa Salami dated November 6th, 22 trays of hard salami dated November 1st PIC stated these dates were prep dates. COS- discarded KDA_3_50118A2 - --In the deli WIC there was a plastic food container of gravy without date. PIC did not know when it was opened. COS- discarded KDA_3_50118A3 - --In the meat department there were smoked ham hocks that were dated for 14 days. PIC stated they were put out today. COS- dated for 7 days. In the retail deli case there were 12 packages of hickory smoked turkey dated 11/18 to 11/22 with an original discard date of 10/22, 13 packages of old tyme ham dated 11/18 to 11/20 with an original discard date of 11/15, 5 packages of party time ham dated 11/20 with an original discard date of 11/12, 8 packages of buffalo chicken dated 11821 with an original discard date of 11/8, 6 packages of chicken breast dated 11/22 with an original discard date of 11/8, 6 packages of hard salami with an original discard date of 11/12, 8 packages of genoa salami with an original discard date of 11/12. COS- discarded all KDA_4_60111A - --In the deli there was metal food storage containers stored as clean but had dried food debris. COS- removed for washing In the deli there was a potato slicer that contained dried food debris(PIC stated used yesterday). COS- removed for washing. In deli there were 5-10 large plastic deli trays that contained sticky residue from labels. COS- removed for washing. In deli there was a meat slicer stored as clean but had dried food debris on the blade. In the deli the can opener is stored as clean but there is a build up of dried food debris around the blade. COS- removed to wash. KDA_4_60111C - --In the meat cutting area the fan shields have an accumulation of dust. In the deli WIC the fan shields have an accumulation of dust. In the deli side prep room there is an accumulation of dust on the fans. KDA_7_10211 - --In the deli there was a spray bottle of blue liquid without a label. PIC identified it as Windex. COS- labeled. KDA_7_20111B - --In deli there was a bottle of degreaser stored on food prep table. COS- removed degreaser In deli there was a bottle of degreaser stored on top of roisterer. COS- removed degreaser In produce department there was a bottle of sanitizer stored over single use produce bags. COS- removed sanitizer KDA_Defacto - --Critical (Critical)	11/17/2015	13	Verification	Out
Details not available.	05/30/2014
Details not available.	03/13/2014
Details not available.	02/27/2014

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_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_40311D - Rapid Reheating PHF/TCS for Hot Holding - Reheating for hot holding shall be done rapidly and the time the FOOD is between 5�°C (41ºF) and 74�°F (165�°F) [57�°C (135�°F) for packaged food from a food processor] may not exceed 2 hours.
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_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_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_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_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_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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CHECKERS, 2300 LOUISIANA, LAWRENCE, KS - Restaurant inspection findings and violations

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