FLINT OAK LODGE, 2639 QUAIL RD, FALL RIVER, KS - Restaurant inspection findings and violations

Business Info

Name: FLINT OAK LODGE
Type: Restaurant
Address: 2639 QUAIL RD, FALL RIVER, KS 67047
Phone: 620-658-4401
Total inspections: 5
Last inspection: Jan 13, 2016

Restaurant representatives - add corrected or new information about FLINT OAK LODGE, 2639 QUAIL RD, FALL RIVER, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50118A1 - --In the 2-door cooler in the kitchen there is a container of homemade salsa that is dated 1/6/16 thru 1/12/16. Corrected on Site (COS) - the salsa was discarded by the accommodations manager. KDA_3_50118A3 - --In the 2-door cooler in the kitchen there is are two squirt bottles of homemade red apple sauce and a container of cooked pasta that are dated 1/12/16 thru 1/19/16. COS - the accommodations manager knocked the date back to an appropriate 7 days.	01/13/2016	2	Follow-up	In
4-302.14 - --The establishment uses quaternary ammonia to sanitizer the food contact surfaces throughout the kitchen (cutting boards at the make tables, food prep areas, etc). Their quaternary ammonia test strips expired 4/15/15. KDA_3_30212 - --There are unlabeled bottles in the waitressing area that were identified as salt and pepper. KDA_3_50118A1 - --In the Superior cooler in the kitchen there are ready-to-eat items that have been held past 7 days. They are as follows: Homemade Cocktail Sauce - dated 12/19 thru 12/26 Homemade Pom. Sauce - dated 12/21 thru 12/28 Cooked Beef - dated 12/22 thru 12/28 Cooked Frijoles - dated 12/20 thru 12/26 Pasta Salad - dated 12/18 thru 12/24 COS - the accommodations manager had these discarded. KDA_3_50118A2 - --In the True cooler near the entrance of the kitchen there is an open gallon of milk with no date on it. A waitress said this was opened yesterday (12/29) in the morning. COS - this was dated. In the Superior cooler in the kitchen there is an opened container of cream cheese that has no date. The accommodations manager said this would have been opened on Monday (12/28/15). COS - he had this dated. KDA_3_50118A3 - --In the Superior Cooler in the kitchen there are several items that are dated for more than 7 days. They are as follows: Homemade Beer Cheese - dated 12/30 thru 1/6 Homemade Mac & Cheese Sauce - dated 12/26 thru 1/2 Mashed Potatoes - dated 12/26 thru 1/2 Cooked Rice - dated 12/29 thru 1/5 Homemade Honey Walnut Sauce - dated 12/29 thru 1/5 Homemade Berry Gas. Sauce - dated 12/29 thru 12/5 Au Jus - dated 12/26 thru 12/2 COS - the accommodations manager had all dates corrected. In the salad make table there is a container of boiled eggs that is dated 12/29 thru 1/6. COS - the accommodations manager had this date corrected. KDA_3_50211D - --The establishment is vacuum packaging raw meats (beef ribeyes and kc strips). They do not have a variance for this process. KDA_3_50212A - --The establishment is vacuum packaging raw meats (beef ribeyes and kc strips). They do not have a HACCP plan for this process. KDA_3_60311B - --The establishment has a reminder posted in their menus for the consumer advisory. They do not have a disclosure stating what menu items they offer cooked-to-order. They offer beef products cooked-to-order. KDA_4_20211A2 - --There was a single cracked plastic lid to a food container on a shelf of clean dishes in the back storage area. COS - the accommodations manager discarded this. KDA_4_60111A - --There is a plastic food container on a rack of clean dishes in the back storage room. This container has food residue remaining on the inside. COS - the accommodations manager had this returned to the dirty dishes. The meat slicer has food residue on the blade of the slicer. The accommodations manager verified that this had not been used today and should be cleaned. He will have it cleaned. The mixing bowl in the storage room is clean, but the mixer guard above the clean bowl has food splash on it. The accommodations manager will have this cleaned. KDA_4_90311B - --There are clean dishes in the kitchen that are being stacked together while still wet after being washed. There are non-inverted and uncovered plates, bowls, and equipment throughout the kitchen. KDA_5_20315 - --The carbonator for the soda fountain does not have a dual check valve with an intermediate vent installed on it. Let the accommodations manager know that they would need to have their soda pop company come in and install this on their carbonator. KDA_6_30114 - --There is no hand washing sign posted in the restroom in the kitchen. Corrected on Site (COS) - provided with signs to be posted. KDA_7_10211 - --There is an unlabeled bottle with a blue liquid near the dishwasher. This was identified as dish soap. There is an unlabeled bucket with liquid and silverware in the ware washing area. This was identified as soapy water for soaking the silverware. There is an unlabeled spray bottle in the bar area with blue liquid inside. This was identified as Windex. Let the accommodations manager know that all such items need to be labeled. KDA_7_20111B - --There are spray bottles of sanitizer and oasis cleaner hanging on a shelf just inside the kitchen directly above sugar packets. There is a red bucket of sanitizer sitting on top of a prep counter above clean silverware and equipment. There is a box of Rinse Additive sitting directly on top of the dishwasher. Notified the accommodations manager of these and made recommendations on where they could be stored instead. KDA_7_20911 - --In the bar closet there are personal use bottles of lotion sitting on a shelf directly above bottles of tonic water. KDA_Defacto - --Hot water dishwasher - 162.1 F --True Cooler: Milk - 39.8 F Superior Cooler: Gravy - 41.9 F Make Table (Salad): Boiled Eggs - 41.7 F Walk-in-Cooler: Milk - 37.1 F Make Table (Cooking Area): Pheasant - 42.9 F Make Table 2 (Cooking Area): Chicken - 47.9 F (Note, they have had this cooler open through their lunch rush quite a lot over the past hour to hour and a half) Top Drawer below Grill: Beef - 41.1 F Bottom Drawer below Grill: Pork - 39.9 F	12/30/2015	17	Regular	Out
Details not available.	06/18/2014
Details not available.	06/05/2014
Details not available.	08/14/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_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_3_50211D - Variance (ROP) A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY before packaging FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12.
KDA_3_50212A - ROP- A FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes.
KDA_3_60311B - Consumer Advisory for Raw or Undercooked Food (Disclosure requirements) - DISCLOSURE shall include: A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order)- or, Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
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_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_20315 - If not provided with an air gap as specified under § 5-202.13, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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.
KDA_7_20911 - Personal Care Items (Storage) EMPLOYEES shall store their PERSONAL CARE ITEMS in lockers or other suitable facilities.

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FLINT OAK LODGE, 2639 QUAIL RD, FALL RIVER, KS - Restaurant inspection findings and violations

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