Name: NICKERSON HIGH SCHOOL
Type: Restaurant
Address: 305 SOUTH NICKERSON, NICKERSON, KS 67561
Phone: 620-422-3205
Total inspections: 8
Last inspection: Jan 27, 2016
KDA_3_30511A1 - --Several boxes of food stored directly on the floor in the WIF(walk in freezer). Food was delivered yesterday as said by the PIC (person in charge) COS (corrected on site) moved food to shelves in the WIF
KDA_4_50112 - --Plastic food grade cutting boards with scratches and scouring in the food contact surface.
KDA_Defacto - --All frozen foods are frozen- Milk 38 in self serve RIC (reach in cooler)- Shredded lettuce 40 in the Turbo air RIC Chicken salad 36 in the WIC (walk n cooler) --hot water 175 at hand sink --Pizza 143 in hot box- chicken 159 in steam table- chili 148 in steam table
01/27/2016
3
Regular
In
KDA_4_20211A2 - --At the overhead storage (above the prep table), there was 6 rubber icing spatulas that had frayed and cracked edges. Corrected on Site - Removed for trimming
KDA_4_90311B - --At the salad bar, the lunch trays were stacked together with moisture still present within the trays.
KDA_7_20111A - --In the west storage cabinet, there was a container of dry erase board cleaner stored next boxes of food handling gloves. Corrected on Site - Rearranged
KDA_7_20612 - --In the north dry storage room, there was a rodent bait block stored on the floor below the north shelf. Corrected on Site - Removed
KDA_Defacto - --Chlorine Sanitizer 100 parts per million in dishwashing machine. Quaternary Sanitizer (Multi-Quat) 400 parts per million in wiping cloth bucket. --Freezer OK --Pepperoni Pizza 204 F (Leaving Oven) Hawaiian Chicken 197.3 F (Leaving Tilt Skillet) --Raw Shell Eggs 36.1 F (Walk in Cooler) Milk 35.4 F (Milk Cooler) Chopped Lettuce 43.1 F (Reach in Cooler) --Rice 207.8 F (Leaving Oven) --There is a water hose with a spray nozzle attached (shut-off valve) downstream of an atmospheric vacuum breaker at the tilt skillet. The end of the hose is stored above the flood rim. --There was no ingredients on the packages of cookies at the Connections Cafe display. The manager provided the labels from his office.
10/21/2015
5
Quality Assurance
In
KDA_3_50118A1 - --Sitting on the Counter, there was a opened cut chuck of Fully Cooked RTE (Ready to Eat) Ham dated opened 10/13/15. Note: Today is 10/20/15. That is 8 days. Corrected on Site - Voluntary Discarded.
KDA_4_20211A2 - --On the Blue Drying Racks south of the Warewashing Machine, there was a white strainer (stored as clean) with a deep crack clear through the food contact surface. Corrected on Site - Voluntary Discarded.
KDA_4_90311A - --In the Storage Room, there is a case of single use Insulated Bowls sitting directly on the floor.
KDA_6_50112A - --There is dust build up on the ceiling vents throughout the kitchen area.
KDA_Defacto - --Freezers - OK. --Hot Holding Cabinet - Hamburger - 171.2F. --Out of Oven - Ham & Cheese Sandwich - 170.2F. --Owned by: USD # 309 Certified Manager on Staff. --Walk In Cooler - Sliced Ham - 40.2F. Turbo Air Reach In - Shredded Lettuce - 41.2F. Milk Cooler - Chocolate Milk - 36.5F. --Warewashing Machine - 200 parts per million Chlorine Sanitizer.
10/20/2015
5
Regular
In
Details not available.
01/29/2015
Details not available.
10/14/2014
Details not available.
02/25/2014
Details not available.
10/02/2013
Details not available.
04/23/2013
Violation descriptions:
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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50112 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20612 - Rodent bait shall be contained IN a covered, tamper-resistant bait station.
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