G'S CATERING, 2532 SE MONROE, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: G'S CATERING
Type: Restaurant
Address: 2532 SE MONROE, TOPEKA, KS 66605
Phone: 785-232-9032
Total inspections: 5
Last inspection: Sep 01, 2015

Restaurant representatives - add corrected or new information about G'S CATERING, 2532 SE MONROE, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50114A2 - --Stored in a metal pan made on site gravy,that was made yesterday was at 46.1F. COS-gravy was discarded. KDA_3_50116A2 - --In the white Westinghouse reach in, sliced cheese was at 43.9F. Person in charge said it had been out for about 30 minutes, he had just returned it to reach in. COS-Left in reach in to cool down. KDA_4_60111A - --There are two containers of utensils stored on a wire rack that has an accumulation of dust and food debris on them. KDA_6_501114A - --There is an excess of equipment and boxes in the facility. Person in charge said he is working on getting it all cleaned out. KDA_Defacto - --In the Frigidaire reach in, meatloaf 39.4F. In the white Westinghouse, green beans 39.7F. Ambient of the white Westinghouse 39.1F	09/01/2015	5	Follow-up	In
4-302.14 - --There were no sanitizing test strips. Person in charge said he ran out yesterday. KDA_3_30212 - --Back on a table by the stove were three containers of flour without labels. COS-Person in charge labeled the containers. KDA_3_30412B - --In a container of flour, there were two bowls without handles touching the food. COS-Person in charge removed these bowls. KDA_3_50114A2 - --In the Fridigidaire reach in, there is a plastic bag of pulled pork at 47.9F. Person in charge says it was taken out of slow cooker at 3:00AM. In the white Westinghouse reach in, there is a plastic container of peas that were at 47.8F. Person in charge says he lets things cool at room temperature. COS- Person in charge voluntarily discarded peas and pork. KDA_3_50116A2 - --In the Frigidaire reach in, there were made on site bologna sandwiches that were at 47.6F.Person in charge the sandwiches were made 15 minutes ago. COS-The sandwiches were put back in the reach in. Sitting on a prep table were cooked and cut potatoes at 47.5F. Person in charge said they were cooked at 5:00AM. He was in the process of making potato salad when inspector showed up. COS-put in reach in. KDA_3_50118A1 - --Sitting on a prep table, was a container of made on site buttercream frosting with out a date. Person in charge said frosting was made on Sunday. COS-Person in charge put the correct date marking on frosting. In the reach in White Westing house there were two containers of made on site chicken broth without a date. Person in charge said they were made on Monday. COS- person in charge labeled with correct date. KDA_4_60111A - --The commercial can opener had dried on food debris. The inside of the white Westing house reach in has a build up of dirt and dried on food debris on the shelves. There are two buckets of utensils stored on a wire rack that have dust on the food contact surface. Back on a table by the stove, were two containers of flour that had an accumulation of grease and dirt on the outside of the containers. There was also a plastic container of graham cracker crumbs that had an accumulation of grease and dirt on the outside of the container. COS-Person in charge placed flour and graham cracker crumbs in new containers. KDA_4_60111C - --There was an accumulation of grease and dirt on the following items: on the floor beside the smoker, the sides of the smoker and oven, The doors of the reach ins, all the hotboxes, the sides and front of the stove and the free standing fan. KDA_6_20213B1 - --There is sticky fly tape hanging from the ceiling where food is made. Person in charge said licensed pest control placed tape there. Person in charge said he will move these so it's not above food preparation areas. KDA_6_20215D - --The screen that is used to cover the garage door opening was open. Person in charge said, he just opened it to prepare to load food. COS-closed screen. KDA_6_501114A - --There is an excess of equipment in the facility. Person in charge said he know he got behind on cleaning and will get it cleaned up. KDA_7_10211 - --Sitting on the mop sink, was a spray bottle with a clear liquid in it that was not labeled. Person in charge said it was degreaser. COS-Person in charge labeled the bottle. KDA_Defacto - --Ambient of White Westing house, 38.9F. Ambient of Fridgidaire 40.8F. --In hotbox BBQ chicken 169.7F, mashed potatoes 147.2,148.9. --In the Frigidaire reach in, raw chicken legs were 38.4F. In the White Westing house: chicken broth 41.1F.	08/19/2015	13	Regular	Out
Details not available.	02/21/2014
Details not available.	03/27/2013
Details not available.	03/14/2013

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_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_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_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_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_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
KDA_6_20215D - Outer openings (Screens/Air Curtains) Except when flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes, or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens- properly designed and installed air curtains to control flying insects- or, other effective means.
KDA_6_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
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.

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G'S CATERING, 2532 SE MONROE, TOPEKA, KS - Restaurant inspection findings and violations

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