HAYS HOUSE RESTAURANT, 112 W MAIN, COUNCIL GROVE, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_50118A1 - --RTE tuna salad in the make table in a zip lock bag made Sunday with no date marking - RTE cooked rice in plastic container in the WIC with no date marking - RTE sliced turkey in zip lock bag in the WIC with no date marking - COS by dating all except rice because it was not known when it was made - COS by VD. --Shredded prime rib in a plastic container in the WIC with a 10/31 date mark - COS by VD
- KDA_3_50118A3 - --RTE sliced cantaloupe in plastic container in the True RIC with 11/14 - 11/21 date marking, container of left over chili in the True RIC with 11/12 - 11/19 date marking, Home made salsa in True RIC with 11/12 - 11/19 - 3/4 of RTE PHF's in cold holding with 8 days for the discard date instead of 7. Always add 6 days to the preparation or opening dates, COS by re-dating all.
- KDA_6_30112 - --The kitchen employee hand sink in the NW corner closest to the grill cook, baker and dish washer had no paper towels - COS as the cook, he acquired paper towels for the dispenser.
- KDA_Defacto - --The kitchen make table: 38 F macaroni salad at the top Diced tomatoes at 41 F Home made potato salad at 38 F True RIC: Container of raw sausage at 38 F 34 F open container of cottage cheese WIC: 41 F container of cooked rice
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11/17/2015 | 4 | Follow-up | Out |
- 4-302.14 - --None for chlorine or Quaternary Ammonium sanitizers in use in the facility.
- KDA_2_30112B3 - --The male cook after stripping off the soiled gloves from his hands after breaking raw eggs at the grill went to the nearby dish wash machine station and grasped the squeeze spray nozzle at the dirty dish sink to rinse off his hands and then went back to the grill to place on clean single use gloves to then go back to food preparation and handling RTE foods - COS by instruction / leaving educational hand outs on proper hand washing procedures (FOFS booklet).
- KDA_2_30115 - --The male cook after stripping off the soiled gloves from his hands after breaking raw eggs at the grill went to the nearby dish wash machine station and grasped the squeeze spray nozzle at the dirty dish sink to rinse off his hands and then went back to the grill to place on clean single use gloves to then go back to food preparation and handling RTE foods - COS by instruction / leaving educational hand outs on proper hand washing procedures (FOFS booklet).
- KDA_3_10111 - --A plastic container of marinara sauce in the True RIC was observed dated 10/10 with visible mold growing on the sauce inside the container - COS by VD of product.
- KDA_3_30211A1a - --In the kitchens make table (MT) a pan of cut raw sausage patties was stored over a pan of diced green peppers / in the WIC a container of raw beef scraps was stored on a wire storage shelf over a container raw cur broccoli - COS by rearranging food so raw beef is not stored over raw vegetables.
- KDA_3_30412E - --Two ice scoops stored on top and next to the ice maker both stored on soiled surfaces - COS by washing and sanitizing both.
- KDA_3_30511A1 - --A bag of ground flour was stored on the floor in the dry storage area.
- KDA_3_50116A2 - --The kitchen Make Table (MT) had sliced tomatoes at its top at 58 F, Swiss chees slices at 58 F, a pan of diced RTE ham was at the bottom of the MT was at 51 F. A pan of RTE home made potato salad was at 54 F - COS by VD of all PHF / TCS foods held in MT at > 41 F > 4 hours. Butter packets at 61 F set out on table at room temperature - COS by VD. Freshly made container of pancake batter at 53 F setting out at room temperature.
- KDA_3_50118A1 - --In the True RIC a container of home made salsa was dated 10/10, a plastic gallon container of brisket broth (made from drippings) was dated 10/22, Beulahs juice made from cooked ham droppings dated 10/24 all still present in cold holding (RTE PHF in cold holding > 7days) past the allowed seven days, all COS by VD. Two containers of home made spinach dip dated 10/9 was in the salad preparation area's RIC - COS by VD.
- KDA_3_50118A2 - --Baked cut ham in the True RIC was made and placed in the TRUE RIC on 10/29 with no date marking on container, home made potato salad in MT made Sunday with no date marking on container.
- KDA_3_50118A3 - --Cut lettuce salad in RIC dated 11/3 - 11/10 - > 7 days dated for cold holding COS by dating 10/09 discard date.
- KDA_4_30111 - --The kitchen Make Table (MT) was holding PHF's at > 50 F - COS by removing food from it's bottom and using an ice bath at the top until it can be fixed.
- KDA_4_60111A - --Stainless steel food pans stacked clean on the clean dishware storage rack had dried stuck food residue (potatoes, gravy etc.) stuck to the interior bottom of three pans that had not been adequately scoured out when washed. COS by removing to be rewashed by the dish washer.
- KDA_4_90111A - --Two stainless steel pans in on back clean dishware storage shelf were stacked wet.
- KDA_4_90311A - --Boxes of paper towels and boxes of napkins were on the floor in the basement storage area. --Sald clean utensil storage shelf with utensils stored in containers with soiled bottoms. Waitress station with clean spoons, knifes and forks stored in paper cups with soiled bottoms. Clean steak knives stored in container with dried accumulated food debris - COS by washing and sanitizing all.
- KDA_Defacto - --43 F on cut melons salad RIC Cold Hold drawers under grill: 41 F raw plastic wrapped steak 42 F raw chicken fried steaks 42 F raw pork chops Dessert RIC: 38 F cut lettuce salad 35 F lemonade Interior WIC: 39 F on raw beef 38 ambient air temperature Exterior WIC: 37 F on pickles in 5 gallon container All freezers with foods frozen solid. Bar refrigerators: 36 F on exterior on sour cram container --Steam Table (ST): 141 F sausage gravy
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11/03/2015 | 16 | Regular | Out |
| Details not available. | 09/03/2014 | | | |
| Details not available. | 08/20/2014 | | | |
| Details not available. | 01/27/2014 | | | |
| Details not available. | 01/16/2014 | | | |
Violation descriptions:
- 4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
- KDA_2_30112B3 - Handwashing procedure (Step 3) FOOD EMPLOYEES shall rub hands together vigorously for at least 10 to 15 seconds while paying particular attention to removing soil from underneath the fingernails during the cleaning procedure and creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers.
- KDA_2_30115 - Where to Wash Hands- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK or APPROVED automatic handwashing facility.
- KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
- KDA_3_30412E - In-use utensil storage (non-PHF/TCS-clean, protected location) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be stored in a clean, protected location.
- KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
- 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_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_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- 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_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
- KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
- 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.
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