ELK VALLEY SCHOOL, 701 Delaware ST, LONGTON, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- 3-501.17(B) - --In the walk-in-cooler there is a ziploc bag of ready-to-eat ham that was removed from its original container. The ham is dated 1/7/16. Upon speaking with the kitchen manager she said that this is the date the ham was opened and frozen. She removed the ham from the freezer yesterday (1/25/16). COS - she updated the date marking to reflect freezer dates, thaw dates, and a discard date.
- KDA_3_50116A2 - --In the small white cooler for ala cart items, the items in the very front of the cooler near the door were above proper cold holding temperatures. The parfait in the front of the cooler was measuring 44.3 F and the four string cheese in the front of the cooler were measuring 45.7 F. These items have been in the cooler all night per the kitchen manager and have not been pulled out of the cooler for anything today. The ambient temperature of the cooler in the very front was 40.6 F. The cooler and the food product were both colder further back in the cooler. COS - the parfait and string cheeses were discarded. The kitchen manager turned the cooler down a little bit and left the other items pushed further back in the cooler where it was colder.
- KDA_3_50118A1 - --In the walk-in-cooler there is a ziploc bag of ready-to-eat diced turkey that is dated as having been opened on 1/19/16 and use by 1/25/16. COS - the kitchen manager discarded this. She already knew that it needed to be discarded and she just hadn't gotten to it yet this morning.
- KDA_3_50118A3 - --In the salad make table there are 4 little individual tubs of diced ham for salads. These are dated to discard on 1/31. Upon asking the kitchen manager, she said these were made from the ham in the walk-in-cooler that was dated as opened and frozen 1/7/16, thawed 1/25/16. Let her know that this discard date should be no later than 1/30/16 with the frozen and thaw dates. COS - she corrected the discard date.
- KDA_4_20211A2 - --There was a pitcher stored in the cabinet that was cracking along the bottom edge. COS - the kitchen manager discarded this. There are two rubber spatulas stored in a drawer in the kitchen that are chipped and fraying along the edges. COS - the kitchen manager discarded these.
- KDA_4_70211 - --An employee was running dishes through the dishwasher during the inspection. Upon checking the concentration at the end of the cleaning cycle, the dishwasher was measuring less than 50ppm chlorine. Upon speaking with the kitchen manager, adjusting the tube in the bottle of chlorine and running the machine again, the machine was barely showing any chlorine present at the end of the cycle. Corrected on Site (COS) - the kitchen manager is having the company come out for the dishwasher today. They have a 3 vat sink they are using for sanitizing their dishes in the meantime. The dishes are being run through the dishwasher and then the kitchen manager has the employee doing dishes dipping the dishes into a vat of bleach water that was made at the proper concentration after the problem with the dishwasher was discovered.
- KDA_7_20111A - --In the small dry storage area in the kitchen there is a box with bags of hand sanitizer for wall dispensers stored directly next to/against boxes of food service gloves. COS - the kitchen manager moved the hand sanitizer.
- KDA_7_20111B - --In the small dry storage area in the kitchen there is a box with bags of hand sanitizer for wall dispensers stored on a shelf directly above napkins for the paper towel dispensers at the hand sinks on a lower shelf. COS - the kitchen manager moved the hand sanitizer.
- KDA_Defacto - --Walk-in-Cooler: Milk - 41.4 F Make Table: Cottage Cheese - 38.6 F Milk Cooler: Milk - 40.9 F Small White Cooler: Parfait - 41.9 F
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01/26/2016 | 9 | Complaint | Out |
- KDA_3_30212 - --There are unlabeled items in the kitchen that were identified as bottles of syrup, sugar for coffee, and unsweetened tea.
- KDA_3_30412B - --A cup with no handle or designated "grab here" location is being used as a scoop in the sugar container. The cup is in direct contact with the sugar.
- KDA_4_20211A2 - --In cabinets/drawers in the kitchen there is: A measuring cup that is cracked around the handle and side, a rubber spatula that is fraying along the end, and a plastic food container that is cracking along the bottom edge. COS - the food service director chose to discard these items.
- KDA_4_50213A - --A single-use mashed potato container is being reused to store cocoa powder in the cabinet. A single-use styrofoam cup is being reused as a scoop in the sugar container.
- KDA_4_60111A - --On a rack of clean dishes there is a stainless steel pan in a stack that has sticker/tape residue on the outside of the pan. COS - the pan was moved to ware washing. The powdered sugar container in the dry storage room has sticker residue remaining from the original barcode sticker for the container. COS - the container was moved to be cleaned. The tea container has sticker residue on the outside of the container. COS - the tea container is being cleaned today once serving is complete.
- KDA_4_90311B - --There are non-inverted and uncovered trays in the serving area and throughout the kitchen. There are stainless steel bowls and pans below the drying rack in the ware washing area.
- KDA_5_40211 - --In the kitchen, lettuce was being washed in a colander below the flood rim of a sink that had a garbage disposal attached and was directly plumbed to the sewer. COS - they are now washing the lettuce in the indirectly plumbed sink near by.
- KDA_6_20215A3 - --There are gaps around the doors in the dining area, approximately 1/4 to 1/2 inch in width at the bottom threshold and between the doors. Sunlight can be seen shining through these gaps while the doors are closed.
- KDA_6_50118 - --There is no hand washing sign posted at the hand sinks in the restrooms. Corrected on Site (COS) - provided with signs to be posted.
- KDA_7_10211 - --There is a bucket labeled "Forks" with a murky liquid inside in the ware washing area. The food service director said this was a cleaning solution for the silverware to soak in prior to cleaning. COS - the bucket was emptied. She will have it labeled with the chemical name prior to the next use.
- KDA_Defacto - --Cheese from a can heated for hot holding: 138.4 F --Spoke with food service director about spray head at garbage disposal sink in ware washing area. The spring is wearing out to the point it's starting to hang close to the flood rim. Spoke with her about seeing if the spring can be turned or replaced to keep it from hanging too low into the flood rim, or always keeping the spray head hooked up out of the sink. --The bottle of bleach in the ware washing area says "Do not use on silverware" and has no indications on the label that it may be used on any food contact surfaces. The kitchen manager said they merely use this to soak items that are stained prior to putting them through the dishwasher. Recommended she get bleach that is approved to use on food contact surfaces so that she may have an approved sanitizer to wipe down counters in the kitchen area. --The dishwasher was showing 0ppm chlorine when tested after running. Dishes were not being done in it when checked. The chlorine bottle was very low. Let the kitchen manager/food service director know of the issue. She hooked a new bottle of chlorine to the dishwasher. --There are chlorine test strips at the dishwasher. --Walk-in-Cooler: Chopped Lettuce - 40.9 F White Windowed Cooler in Serving Area: String Cheese - 40.6 F Salad Bar: Chopped Lettuce - 40.6 F Milk Cooler: Milk - 35.4 F
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10/15/2015 | 11 | Regular | In |
Violation descriptions:
- 3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
- 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_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
- 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_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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- KDA_4_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
- 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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- 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_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
- 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_50118 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- 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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