G & W FOODS #743, 1715 WASHINGTON, FREDONIA, KS - Restaurant inspection findings and violations

Business Info

Name: G & W FOODS #743
Type: Restaurant
Address: 1715 WASHINGTON, FREDONIA, KS 66736
Phone: 620-378-3612
Total inspections: 5
Last inspection: Oct 27, 2015

Restaurant representatives - add corrected or new information about G & W FOODS #743, 1715 WASHINGTON, FREDONIA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Crock pot: pulled pork 154F Gravy 143F Retail case: chicken strip 165F chicken breast 179F	10/27/2015	1	Follow-up	In
2-301.14(E) - --An employee was washing dishes in the 3 vat sink and then picked up a pan of food to put it in the warmer without washing her hands. COS-educated, employee washed. KDA_2_30114F - --An employee placed raw chicken livers into a container and then picked up a single use box to put chicken into without washing her hands. COS-educated, employee washed. An employee was breading chicken while wearing gloves. She removed the gloves and put sauce onto cooked chicken. COS-educated, employee washed. KDA_3_30211A1a - --Raw shell eggs were stored on top of a bag of RTE salad mix in the deli RIC. COS-rearranged. KDA_3_30211A1b - --In the RIC a box of RTE potato salad was stored on raw chicken. Raw chicken was also stored on a wire rack above the potato salad. COS-potato salad was moved. In the meat department WIC raw bacon was stored above hot dogs, cooked sausage, cooked ham, bologna and cheese. COS-items were rearranged. KDA_3_50116A1 - --In the heated deli display case bourbon chicken was holding at 123F. Gravy was holding at 114.F. COS-the chicken was reheated and the gravy was discarded. KDA_3_50118A1 - --In the deli case bologna was dated 9/23-11/9. Liver cheese was dated 10/7-10/13. Turkey off the bone was dated 10/6-10/12. In the RIC there was pepperoni which according to the PIC had been pulled from the freezer 2 weeks ago. COS-items were discarded. KDA_3_50118A2 - --In the meat dept WIC several containers of made on site ham salad lacked a date mark. The PIC said it had been made 10/12. COS-dated. KDA_3_50118A3 - --In the meat dept WIC an open tube of bologna was dated 10/14/15 to 1/2/2016. It was dated for greater than 7 days. COS-redated. KDA_4_10111A - --Cheese was stored in a plastic non-food grade Sterilite container. COS-cheese was placed into another container. KDA_4_50111B - --The seals are damaged on the bakery freezer door and dairy WIC door. The latch on the dairy WIC is mis-adjusted and does not hold the door fully closed. KDA_4_60111A - --Knives, stored as clean had dried food on them. COS-moved to be washed. KDA_4_60111C - --There is dried food debris on the shelves in the meat department. There is food debris on the shelves in the deli. KDA_4_70211 - --An employee removed soup from a crock, rinsed the crock in the 3 vat sink and placed the crock back into the heating device without washing, rinsing and sanitizing. COS-educated, employee cleaned and sanitized the crock. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_6_20215A3 - --There is a 2 inch gap below the receiving doors. KDA_6_30112 - --There were no paper towels at the hand sink in the meat department. COS-supplied. KDA_6_50111 - --There were broken floor tiles in the meat department. KDA_6_50112A - --There was dirt and debris on the floor behind the meat dept retail display coolers. There was food and debris on the floor in the deli. KDA_7_20111B - --In the deli department, a bottle of peroxide was stored with single use sugar packets. A bottle of Mean Green was stored with the nozzle above single use film and wrap. Stainless steel cleaner and peroxide was stored above pastry bags and next to single use trays. COS-chemicals were moved. In the retail area Glade air fresheners were stored on shelves above Nutri Grain bars. Baby wipes, wet ones and shampoo was stored above Pedialyte. COS-items were rearranged. KDA_Defacto - --Heated display: fried chicken 139F, chicken with sauce 135F, corn dogs 145F --Make table: sliced tomatoes 42F, shredded lettuce 33F Deli display: cheese 39F RIC: rice 42F, dip 39F, chicken 39F Retail: chicken quarters 41F, pork chops 38F, ground pork 40F, ground beef 35F, ribs 41F, Meat WIC: ground chuck 34F Dairy WIC: milk 43F, Produce WIC: salad mix 43F Bunker cooler: bacon 36F Retail: sausage link 37, ham 35F chicken salad 36F, sour cream 42F, yogurt 41F, cream cheese 42F, raw shell eggs 44F, salad mix 38F, Freezers OK KDA_KSA65_657b - --BC powder had an expiration date of 1/15. COS-removed.	10/16/2015	21	Complaint	Out
Details not available.	07/28/2014
Details not available.	07/16/2014
Details not available.	12/26/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after handling soiled EQUIPMENT or UTENSILS
KDA_2_30114F - Wash Hands (Prevent Cross Contamination) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_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_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_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_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.
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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G & W FOODS #743, 1715 WASHINGTON, FREDONIA, KS - Restaurant inspection findings and violations

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