DILLONS STORE #070, 1015 W 23RD, LAWRENCE, KS - Restaurant inspection findings and violations

Business Info

Name: DILLONS STORE #070
Type: Restaurant
Address: 1015 W 23RD, LAWRENCE, KS 66046
Phone: 785-841-3333
Total inspections: 7
Last inspection: Jan 26, 2016

Restaurant representatives - add corrected or new information about DILLONS STORE #070, 1015 W 23RD, LAWRENCE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50114A2 - --Cooked noodles with internal temp of 44.6F in chinese kitchen make table. Employee stated the noodles were cooked yesterday 1/25/16 and placed in the make table. Employee stated the noodles were not removed from make table today. COS- discarded KDA_6_20215A3 - --1 inch gap at bottom of back exterior south east door. KDA_Defacto - --Salad bar: cooked chicken 39.7F, cut lettuce 40F, peas 40.6F, pico 38.3F, shredded cheese 41.1F	01/26/2016	3	Follow-up	In
KDA_3_20312A - --Shellstock tag not with container of muscles on display in seafood case. COS, tag removed from file and place with muscles KDA_3_30211A1b - --Meat retail case: raw beef stored on shelf above containers of horseradish. COS, moved raw beef to bottom shelf KDA_3_30412C - --Ice scoop stored on top of ice machine in seafood area. COS, moved to container KDA_3_50114A2 - --Cooked noodles with internal temp of 47F in chinese kitchen make table. Employee stated the noodles were cooked Monday and placed in the make table. Employee stated the noodles were not removed from make table today. Ambient air temp of cooler 39F. COS, voluntarily destroyed (VD) noodles KDA_3_50116A2 - --Out on counter in produce prep area: cut watermelon 46F. Produce manager stated an employee was prepping salad bar and went to break 5 minutes prior leaving cut watermelon and cantelope out on counter. COS, moved to WIC Salad bar: pasta salad 44F, diced turkey 46F, cut romaine lettuce 45F, diced ham 46F, tofu 45F and imitation crab 45F. All items were located in raised area of salad bar. Ambient air temp was 35.6F. Discussed with salad bar manager the use of deeper pans. COS, VD KDA_3_50118A2 - --Chinese kitchen make table #1: opened box of vegetable egg rolls with no date. Employee stated they were pulled form the freezer and opened on Monday, two days prior. COS, dated KDA_3_50118A3 - --Opened gallons of milk dated 1/20 discard date in the Starbucks make tables. Employee stated they were opened today. COS, dates changed to 1/19 to reflect 7 day hold to include the day you open for the first time KDA_3_60211C - --No ingredient labeling available for bolillos (bread) in bulk self serve display case. KDA_3_60212B - --Mark down section: Mark down labeling covers the expiration date on 10 bottles of Mucinex cold medicine KDA_4_20211A2 - --Cracked plastic lids and containers for food in chinese kitchen. COS, discarded KDA_4_60111A - --Dried food debris and sticker residue on stainless steel pans stored as clean in the cheese kiosk and chinese kitchen. Food debris build up on make table seal in chinese kitchen. KDA_4_60111C - --Dust build up on vent covers in Produce WIC. Visible black mold and food debris on cooler door tracks on sandwich cooler in deli area. KDA_5_20515B - --Slight leak at water valve above 3 vat in seafood area. COS, repaired KDA_6_20215A3 - --1 inch gap at bottom of back exterior south east door. KDA_6_30112 - --No paper towels at produce hand washing sink and cheese kiosk hand washing sink. COS, supplied KDA_6_501111A - --15 fresh mouse droppings on floor in back room near dairy walk in cooler door. Manager stated they do have pest control. KDA_6_50112A - --Trash and pop spills on floor in back storage room. Aged mouse droppings on floor in back storage area near dairy WIC. KDA_7_20111B - --Container of clean salad bar container lids stored under dish machine in the produce area. COS, moved KDA_7_30111B - --Box of nail polish remover stored on top of box of horseradish on pallet in back storage room. Manager stated pallet came that way from Dillon's Goddard distribution center. Box of shower gel stored on top of boxes of nursery drinking water on pallet in back storage room. Employee stated he stacked it that way. Mark down area: air freshners stored on shelf above shelf stable tofu. KDA_Defacto - --400ppm quat sanitizer at 3 vat in deli 150ppm quat sanitizer at 3 vat in Starbucks Pan dish machine in deli was reading 157.2F maximum water temp. Discussed with manager. --Chicken cook temp 193F in chinese kitchen out of fryer --Cold holding Chinese kitchen make table #1: chicken egg rolls 29F, shredded cabbage 40F Chinese kitchen make table #2: ham 39F, cooked chicken 40F Sandwich cooler: cut lettuce 40F, sliced turkey 41F Deli case: crab cake 27F, cooked chicken 38F, cooked salmon 32F, mac n cheese 36F, pasta salad 38F, cheese 41F Deli meat case: turkey 37F, ham 36F Deli WIC: raw chicken 34F, cream cheese mix 35F Bakery display cooler: cream layer cake 38F Bakery WIC: 39F ambient air temp Produce WIC: 38F ambient air temp Out on counter in produce prep area: cut cantelope 43F Salad bar: tuna salad 41F, cooked chicken 39F, cut lettuce 42F, spinach 43F, pico de gallo 41F, broccoli pasta salad 43F, cottage cheese 36F, cut watermelon 43F Retail cases: cut watermelon 39F, spinach 37F, cut lettuce salad mixes 36F & 40F, spinach 35F, chef salad 40F, ham 39F, raw chicken 39F, raw bacon 40F, raw chicken 35F, raw ground beef 37F, kraw beef 37F, raw chicken 36F, raw beef 37f, raw sausage 40F, ham 38F, hot dogs 37F, ham 36F, raw eggs 37F, feta 39F, butter 41F, ravioli 42F, cream cheese 39F, blue cheese 39F, yogurt 37F, cottage cheese 39F, sour cream 38F, yogurt 39F, tofu 39F, sour cream 39F, milk 40F, yogurt 38f, cheese cake 38F, cream cheese pumpkin roll 40F, cream pie 39F, smoked sausage 39F, salmon 37F, imitation crab 38F, raw pork 37F, sausage 38F Seafood case: raw cat fish 31F, raw shrimp 32F, raw salmon 32F, cooked shrimp 33F Meat case: raw chicken 35F, raw beef 38F, raw pork 37F, raw sausage 37F Meat WIC: raw beef 33F, raw chicken 40F, crab salad 34F, hummus 39F, buffalo chicken 36F, ribs 37F, cheese ball 42F, goat cheese 35F, turkey breast 41F, potato salad 41F & 39F, chowder soup 37F, ham sandwich 36F, taco dip 41F, chef salad 41F Cheese kiosk make table #1: blue cheese 39 Cheese kiosk make table #2: corn mix 34F Cheese retail case: feta 39F, brie 37F Pizza cooler: pizza 42F & 39F Starbucks make table #1: milk 38F Starbucks make table #2: milk 36F Starbucks retail case: organic milk 41F Dairy WIC: half n half 36F, milk 37F Olive bar: mozzarella balls 38F, brie stuffed olive 38F, goat cheese stuffed olive 40F, hummus 38F --Hot holding Chinese kitchen: brown rice 200F, cooked white rice 156F & 204F Chinese kitchen display case: sweet sour chicken171F, chicken stir fry 175F, general's chicken 40F, egg roll 153F, crab rangoon 147F, rotisserie chicken 146F Deli display case: fried chicken 173F, wings 167F Hot case by registers: rotisserie chicken 144F Soup warmers: potato soup 174F, chili 171F	01/13/2016	20	Standardization	Out
Details not available.	12/30/2014
Details not available.	12/10/2014
Details not available.	03/20/2014
Details not available.	03/06/2014
Details not available.	03/05/2013

KDA_3_20312A - (Tags kept on container) SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty.
KDA_3_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
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_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_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_3_60211C - Bulk food - self service (Labeling) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: the manufacturer's or processor's label that was provided with the FOOD- or, a card, sign, or other method of notification that includes the common name of the FOOD, a list of the ingredients in descending order by predominance of weight, and the name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient.
KDA_3_60212B - FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.
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_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_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.

DILLONS STORE #070 respresentatives - respond and add information

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