FENCE POST SUPPER CLUB, 700 E 14TH ST, HARPER, KS - Restaurant inspection findings and violations

Business Info

Name: FENCE POST SUPPER CLUB
Type: Restaurant
Address: 700 E 14TH ST, HARPER, KS 67058
Phone: 620-896-2204
Total inspections: 5
Last inspection: Dec 02, 2015

Restaurant representatives - add corrected or new information about FENCE POST SUPPER CLUB, 700 E 14TH ST, HARPER, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-501.17(B) - --In the Make Table, there were opened packages of ready to eat turkey dated 10/11 and 11/17 KDA_3_30111B - --An employee was handling an onion with her bare hands while slicing the ends. Corrected on Site - Educated and discarded the onion KDA_3_30412B - --There is a plastic container, with no handle, being used to scoop Buddy Rooster flour. KDA_3_30611 - --Next to the Salad Bar, there is a table (with no sneeze guard) that is displaying uncovered containers pasta salad, cucumber salad, bacon bits, sunflower seeds, and croutons for consumer self serve. Note: Educated staff KDA_3_50115A - --On the north counter, there was a container of fully cooked ham & beans and a container of fully cooked vegetable beef that were cooling at room temperature. Note: An employee said that both containers had been there 30 minutes after removing from temperature control. Corrected on Site - Placed in the Walk in Cooler KDA_3_50118A1 - --In the Kitchen Reach in Cooler, there was a package of fully cooked sausage that was dated 11/25/15. Note: An employee said this was the correct date and the sausage had not been frozen. Corrected on Site - Discarded KDA_4_20211A2 - --Stored above the Prep Table, there were two wire sifts that were each torn along the edges. Corrected on Site - Discarded KDA_4_204112B - --There is not a thermometer in the Pie Reach in Cooler. KDA_4_50111A - --The Service Counter has multiple cracks (approximately a 3' area). KDA_4_50111B - --The Kitchen Reach in Cooler has black tape securing the (three) door handles. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_40211 - --There were several (clean) whole potatoes stored in the 3 vat sink. Note: This sink is directly connected to the sewer. Corrected on Site - Educated and Removed KDA_6_50111 - --The metal covering is torn and peeling on the Walk in Cooler floor KDA_6_50112A - --There is 8 old rodent excreta pellets on the floor in the southeast corner of the liquor storage closet. KDA_Defacto - --Chlorine sanitizer 50 parts per million in the dishwashing machine. --Egg 168.1 F (Plate) Hamburger Patty 186.2 F (Plate) Chicken Strip 200.9 F (Leaving Fryer) --Gravy 176 F (Leaving Stove Top) --Ground Beef 107.3 F (at 30 minutes after leaving the Stove Top) --Ham & Beans 142.3 F (Steam Table) --Potatoes 199.3 F (Leaving Stove Top) --Sliced Ham 40.6 F (Make Table) Raw Chicken 41.4 F (Reach in Cooler) Ranch Dressing 34.9 F (Reach in Cooler) Bierock Mix 42.9 F (Walk in Cooler) Lemon Meringue Pie 42.3 F (Reach in Cooler) Chopped Egg 41.9 F (Salad Bar) Orange Juice 36.8 F (Bar Refrigerator) Ribeye 32.9 F (Walk in Cooler)	12/02/2015	15	Regular	Out
3-501.17(B) - --In the Make Table, there was an opened bag of ready to eat ham dated 11/17/15. Note: An employee said that the date on the package was the slice/dice/freeze date. The ham was removed from the freezer on 12/14/15. Corrected on Site - Dated. REPEATED KDA_3_10111 - --In the Walk In Cooler, there were 18 baked potatoes with no date. Note: The manager is unsure when the baked potatoes were made. Corrected on Site - Voluntary Discarded. KDA_3_50118A1 - --In the Kitchen Reach In Cooler, there was a ziplock bag of fully cooked baked potatoes that were dated 12/7/15. Note: An employee said this was the correct date and the baked potatoes had not been frozen. Corrected on Site - Voluntary Discarded. REPEATED KDA_3_50118A2 - --In the Kitchen Reach In Cooler, there was a bag of ready to eat baked potatoes with no date. According to the Manager, the potatoes were baked and cooled down on the morning of 12/14/15. Note: The potatoes were still not marked at 12:50 p.m. on 12/15/15, which is over 24 hours. Corrected on Site - Voluntary Discarded. KDA_4_50111A - --The Service Counter has multiple cracks (approximately a 3' area). REPEATED. KDA_4_50111B - --The Kitchen Reach In Cooler has black tape securing the (three) door handles. REPEATED. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_6_50111 - --The metal covering is torn and peeling on the Walk in Cooler floor	12/15/2015	8	Follow-up	Out
Details not available.	05/02/2014
Details not available.	01/23/2014
Details not available.	12/27/2013

3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_30611 - FOOD protected - Except for nuts IN the Shell and Whole, Raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER Before consumption, FOOD on display shall be protected from contamination by the use of packaging- counter, service line, or salad bar FOOD guards- display cases- or other effective means.
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_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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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
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_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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FENCE POST SUPPER CLUB, 700 E 14TH ST, HARPER, KS - Restaurant inspection findings and violations

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