JUMP START #3, 401 N COMMERCIAL, SEDGWICK, KS - Restaurant inspection findings and violations

Business Info

Name: JUMP START #3
Type: Restaurant
Address: 401 N COMMERCIAL, SEDGWICK, KS 67135
Phone: 316-416-4007
Total inspections: 1
Last inspection: Aug 24, 2015

Restaurant representatives - add corrected or new information about JUMP START #3, 401 N COMMERCIAL, SEDGWICK, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30414B1 - --Three wet wiping cloths on the food prep counter - not stored in sanitizer. KDA_3_50114A1 - --In the Coke RIC, wrapped breakfast burritos, cooling over 2 hours per PIC, are 78F. COS - removed from sealed plastic bag and placed in a metal pan in an ice bath for rapid cooling KDA_3_50116A1 - --In the deli hot-hold case, breaded chicken "dippers" are 113.0F COS - reheated to 165F KDA_3_50116A2 - --In the Coke RIC in the kitchen area: RTE taquitos 51.3F, sliced ham 48.2F & 47F, green beans 44.2F, hot dogs 45.7F, Polish sausage 47.1F, raw bacon 45F, liquid eggs 46.4F. COS by VD on most items, moving others to WIC and re-dating for 4 days KDA_3_50118A3 - --The following items were found in the Coke RIC, dated for over 7 days as shown: 8-23 to 8-30 (ham, cooked eggs, green beans) KDA_Defacto - --Coke RIC - butter 42.1F, raw shell eggs ambient temp. 43.5F Deli Express RIC - burritos 37.2F --deli hot-hold case - fried chicken 147Fl, chicken tenders 155F, green beans 137F, fried fish 135F Roller grill - polish sausage 155F Pizza hot hold cabinet - meat pizza 147F	08/24/2015	6	Follow-up to Administrative Order	In

KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
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_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_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.

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JUMP START #3, 401 N COMMERCIAL, SEDGWICK, KS - Restaurant inspection findings and violations

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