CHUCKWAGON RESTAURANT, 805 CARTHAGE PO BOX 760, MEADE, KS - Restaurant inspection findings and violations

Business Info

Name: CHUCKWAGON RESTAURANT
Type: Restaurant
Address: 805 CARTHAGE PO BOX 760, MEADE, KS 67864
Phone: 620-873-2995
Total inspections: 6
Last inspection: Nov 04, 2015

Restaurant representatives - add corrected or new information about CHUCKWAGON RESTAURANT, 805 CARTHAGE PO BOX 760, MEADE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --In make table, raw hamburger patties, raw sausage patties, raw sausage links and raw bacon were setting above ready to eat (RTE) jalapenos, sliced cheese, and RTE sliced ham. Corrected on site (COS) all RTE items were moved to another location. KDA_3_50115A - --A pan of cooked roast beef was setting directly on food prep table to cool, per manager. Manager said it had been there approximately 1 hour, temperature was 95F. COS - placed in walk in cooler for rapid cooling. KDA_3_50115B - --In walk in cooler, a container of RTE refried beans had been placed in walk in for cooling 5 minutes prior (per employee) with the lid tightly sealed on container. COS - lid vented. KDA_3_50118A1 - --In walk in cooler, the following food items, all prepared on site, were held over 7 days: RTE ham beans dated 10/22 - 10/29. RTE burrito sauce dated 10/25 (no consume by date). RTE burrito meat 10/25 - 10/30. COS - disposed of in disposal. KDA_3_50118A3 - --In walk in cooler, the following food items, all prepared on site, were date marked for more than 7 days: Thousand island dressing 10/29 - 11/06. Sliced tomatoes 11/03 - 11/10. RTE sliced ham 11/03 - 11/11. RTE sliced turkey 11/03 - 11/11. RTE sliced ham 11/03 - 11/11. COS - all items were remarked with correct consume by date, educated. KDA_4_50111A - --The shelves in walk in cooler were rusty where the coating had worn off. KDA_4_60111A - --The can opener blade had a build up of dried food debris and mold. COS - blade cleaned. KDA_4_60111C - --There is a build up of dust on top of equipment at waitress station and sneeze guard of salad bar. There is a build up of food debris on the floor in the walk in cooler. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_Defacto - --Cold Holding: Refrigerator (kitchen) - 38.8F ambient. Make table - turkey ham 39F, raw hamburger patty 40F. Walk in cooler - 41.6F ambient. Undermount cooler (waitress station) - sour cream 39.3F. Display cooler (waitress station) - 41F ambient. Salad bar - potato salad 35F. Freezers ok. --Cooking temperature - chicken fry 173F. --Dish machine tested at 100ppm chlorine. --Hot Holding: Steam table - taco meat 149F. --Wiping cloth sanitizer solution tested at 200ppm quat.	11/04/2015	10	Regular	Out
KDA_3_50118A2 - --In walk in cooler, a container of ready to eat (RTE) taco meat did not have consume by date. Prepared 11/23/15 per owner. Corrected on site (COS) - taco meat dated. NOTE: this was less than 10% of all date marking inspected. KDA_3_50118A3 - --In walk in cooler, a container of cooked roast beef was date marked 11/23/15 - 11/30/15, more than 7 days. Repeated. COS - Date mark corrected to consume by date of 11/29/15. NOTE: this was less than 10% of all date marking inspected. KDA_4_50111A - --The shelves in walk in cooler were rusty where the coating had worn off. Repeated. KDA_4_60111C - --There is build up of dust on top of the equipment at waitress station and sneeze guard of salad bar. There is a build up of food debris on floor of walk in cooler. Repeated.	11/25/2015	4	Follow-up	In
Details not available.	08/13/2014
Details not available.	04/16/2014
Details not available.	02/13/2014
Details not available.	02/03/2014

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_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
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_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
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_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13

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CHUCKWAGON RESTAURANT, 805 CARTHAGE PO BOX 760, MEADE, KS - Restaurant inspection findings and violations

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