Name: LONG JOHN SILVERS
Type: Restaurant
Address: 700 N BALTIMORE, DERBY, KS 67037
Phone: 620-508-6040
Total inspections: 5
Last inspection: Nov 06, 2015
2-301.14(E) - --The cook handled raw fish and then turned on faucet to handwashing sink, washed hands, turned off contaminated faucet, and then grabbed a paper towel to dry hands. (corrected on site-educated cook to dry hands with paper towel first and then turn off faucet with paper towel and dispose)
KDA_3_50115A - --3 containers of green beans in plastic containers with lids stored in walk in cooler had temperatures of 48-50. The label on side of container indicated the containers were prepared and placed in walk in cooler 3 hours and 40 minutes ago at time of inspection. (corrected on site-containers moved to walk in freezer for quick cooling) It is recommended to leave off lids or vent them to allow proper cooling within 4 hours for foods prepared at room temperature. I will leave facility a hand-out on proper cooling techniques.
KDA_4_60111C - --Fan covers in reach in coolers have build-up dust and soil.
KDA_5_20515B - --Pipes under the wash and sanitizing sides of 3-vat sinks leak when water is draining into them.
KDA_6_50112A - --Ceiling tiles and vents in kitchen area have accumulation of dust.
KDA_Defacto - --3-vat sink had a sanitizer reading of 200 ppm quaternary. Establishment uses quaternary as sanitizer and has sanitizer test strips. --chicken 171, 194 fish 174 --Establishment uses Orkin for monthly pest control treatments and last treatment was on 10/26/15. --Frozen fish is thawing in walk in cooler. --hot lamp-chicken 155, fish 154, corn 161 front steam table-corn 168 --small kitchen reach in cooler-rice 41 large kitchen reach in cooler-raw shrimp 38 walk in cooler-cole slaw 38, tarter sauce 40 walk in freezer-all frozen reach in freezer-all frozen front reach in cooler/make table-cole slaw 40 --Wiping cloth solution had a reading of 200 ppm quaternary.
11/06/2015
6
Complaint
In
Details not available.
11/13/2014
Details not available.
10/31/2013
Details not available.
08/05/2013
Details not available.
07/26/2013
Violation descriptions:
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_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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