LANDOLL LANES, 2005 CENTER ST, MARYSVILLE, KS - Restaurant inspection findings and violations

Business Info

Name: LANDOLL LANES
Type: Restaurant
Address: 2005 CENTER ST, MARYSVILLE, KS 66508
Phone: 785-619-6111
Total inspections: 8
Last inspection: Jan 11, 2016

Restaurant representatives - add corrected or new information about LANDOLL LANES, 2005 CENTER ST, MARYSVILLE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50118A1 - --In the walk in cooler there was one metal food grade pan of sliced ham with a prep date of 12/31/15. There was also one metal food grade pan of sliced turkey with a prep date of 1/2/16. Both of the items were held past 7 days. COS-discarded. (Note: 2 out of 41 cold held items, less than 10%). KDA_Defacto - --Have Quaternary Ammonia and chlorine test strips. --Make Table 1 coleslaw 40.0F macaroni salad 41.0F RIC (below MT 1) raw ground beef patty 37.1F Make Table 2 shredded cheese 39.6F Norlake Grill Drawer Coolers top-raw ground beef patty 37.5F bottom-raw chicken 41.2F Saturn RIF-food frozen WIC milk 38.6F 36.4F Window Seal raw chicken 39.3F True RIC 1 (dry food storage room) shredded lettuce 35.4F pepperjack cheese 36.6F True RIC 2 cooked chicken 41.0F Small RIC whipped topping 31.9F Stoelting Ice Cream Machine vanilla mix 38.9F --Small RIC ambient air temperature is reading 29.1F.	01/11/2016	2	Follow-up	In
4-302.14 - --There were no chlorine test strips available at the time of the inspection. 5-202.14 - --The atmospheric vacuum breaker leaks on the mechanical dish machine when the machine is in use. KDA_3_10111 - --In the walk in cooler there was an open gallon of milk without a date. The person in charge does not know when it was opened. COS-discarded. KDA_3_30412B - --In the dry food storage room, in the large plastic bins there were scoop handles in direct contact with the panko bread crumbs and flour. COS-placed handles facing up. KDA_3_30412C - --There was a knife being stored in between a box of gloves and the top of the make table (this is not a sanitary surface). The knife is used to cut sandwiches. COS-educated where to store the knife. KDA_3_50116A2 - --In the window seal, there were two plastic food grade containers being used as an ice bath with raw chicken at 45.6F. The ice was on the bottom of the container only. An employee said it has been since 12:00pm and it was tempted around 2:30pm (less than 4 hours). COS-placed back into a RIC. In the small RIC there was a sour cream packet at 47.6F and a peach pie at 44.0F. They have been in the unit longer than 4 hours. The ambient air temperature of the unit is reading 49.6F. COS-discarded all of the potentially hazardous food from the unit. The person in charge adjusted the temperature gauge. KDA_3_50118A1 - --In the walk in cooler there was an open half gallon of whipping cream with a best buy date of 12/10/15 (held past 7 days). COS-discarded. KDA_4_30111 - --The small reach in cooler ambient air temperature is reading 49.6F. KDA_4_60111A - --On the utensil rack there were two (1/3) plastic food grade containers with dried food debris and stored clean. COS-moved to the ware wash area. In the dry food storage room the large can opener connected to a black shelf had dried food debris on the blade and was not used today. COS-moved to the ware wash area. KDA_6_20211A - --The light fixture above the 3 compartment sink/food prep area does not have a protective shield. KDA_7_20111B - --In the dry food storage room there was a working spray bottle of sanitizer being stored directly above the large plastic food grade bin of panko bread crumbs. COS-removed the chemical. KDA_7_20212A2 - --There was a can of Rid-A-Bug Flying Insect Killer with the EPA Reg. No. 46515-48-9688. The person in charge said they do not use it inside of the facility. COS-discarded. (Note: the facility does have a contract pest control provider). KDA_Defacto - --Cook Temperature hamburger 197.7F --Critical (Critical)	12/30/2015	13	Regular	Out
Details not available.	02/17/2015
Details not available.	10/01/2014
Details not available.	07/08/2014
Details not available.	06/24/2014
Details not available.	08/16/2013
Details not available.	07/31/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
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_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_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.

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LANDOLL LANES, 2005 CENTER ST, MARYSVILLE, KS - Restaurant inspection findings and violations

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