NU GRILL, 24 N NATIONAL, FORT SCOTT, KS - Restaurant inspection findings and violations

Business Info

Name: NU GRILL
Type: Restaurant
Address: 24 N NATIONAL, FORT SCOTT, KS 66701
Phone: 620-223-9949
Total inspections: 9
Last inspection: Dec 23, 2015

Restaurant representatives - add corrected or new information about NU GRILL, 24 N NATIONAL, FORT SCOTT, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --No pests detected in establishment. The PIC has been on a weekly schedule with a licensed pest control company. --Waitstation RIC- cheese-41F boiled eggs-41F	12/23/2015	1	Follow-up	In
3-304.15(A) - --An employee grabbed a raw chicken fried steak patty then placed a ready to eat chicken strip on a customers plate with the same gloves on. COS-discard chicken and educated employee KDA_3_30111B - --An employee used their bare hands to pull out lettuce for a side salad. COS-voluntary destruction and employee used gloves KDA_3_30412C - --The egg slicer was being stored on a soiled bar that is attached to a shelf. Advised to store slicer on a clean surface. KDA_3_50114A1 - --Gravy was cooling in an ice bath that measured 128F in the center and 96F along the edge at 1:50pm. The gravy had been cooling since 11:30am. COS-VD and demonstrated adequate ice bath KDA_3_50116A2 - --Diced tomatoes in the white RIC in the waitstation measured 47.5F and 47.7F, sliced ham measured 47.9F, and diced turkey measured 47.9F. The PIC stated they were in the cooler since 10am and came from the WIC. The ambient temperature measured 47.7F. COS-VD PHFs and discontinued use of cooler until it can be adjusted. KDA_4_10111A - --A non food grade sterilite container housed onions. Advised employee to line container with food grade plastic wrap. KDA_4_204112B - --The white RIC in the watistation area does not have an affixed thermometer. KDA_4_30111 - --The white RIC in the waitstation area is not holding PHFs at 41F or below. The ambient temperature measured 47.7F. COS-discontinue use of unit until it can be adjusted KDA_4_60111A - --A spoon and knife in the waitstation area stored as clean still had dried food on it. COS-recleaned KDA_4_60211E4 - --The ice bin had black mold on the face plate. Advised to clean. KDA_6_20211A - --Light bulbs in the frying room lack shields. KDA_6_20215A1 - --There is a 1/2 gap on the bottom of the back exterior door. KDA_7_10211 - --A spray bottle with a clear liquid lack the common name. The PIC stated it was bleach water. COS-labeled KDA_7_20111A - --The nozzle of a spray bottle of bleach water was facing a bottle of syrup. COS-moved chemical away from syrup KDA_Defacto - --Automatic dishwasher-100ppm Cl --hamburger-178F --Steam table- hot dogs-162F green beans-171F Crock pot- chicken noodle soup-160F Hot Box- fried chicken-134F	12/10/2015	15	Complaint	Out
KDA_Defacto - --No live activity detected. Pest control last serviced the establishment on 12/4/15.	12/07/2015	1	Reopening	Out
KDA_3_30211A1b - --Repeat---Raw ground beef was being stored over baked potatoes in the walk in cooler (WIC). Corrected on site (COS)-moved ground beef to different shelf A container of cooked ham was sitting directly on top of a container of raw pork sausage patties. COS-moved pork patties to bottom shelf KDA_3_50114A2 - --Repeat---In the WIC, cooked potatoes measured 50.3F at 5:10pm. The PIC stated they were cooked this morning and placed in the WIC at 6:30 am. COS-voluntary destruction KDA_3_50118A2 - --Repeat---Two containers of sliced ham in the WIC lacked date marking. The PIC did not know when it was opened however he knew it wasn't older than on 11/30/15. COS-dated Brown gravy was in the WIC without date marking. The PIC stated it was made on 12/1/15. COS-dated KDA_4_60111A - --Repeat--There were to go containers with dead roaches in them. COS-discarded containers KDA_6_501111A - --Repeat---There were 15 live roaches (some with casings attached) on, under, and by the warming drawer and steam tables in the kitchen island. There was 1 live roach on the floor by the cash register, and 1 live roach behind the ice cream machine in the kitchen. There were sticky traps from a licensed pest control company dated for 10/15/15 and 11/20/15. There were approximately 10 fresh mouse droppings on the floor under the bread rack in the dry storage room. KDA_6_501112 - --There were over 100 dead roaches under equipment, and in glue traps. KDA_6_50112A - --Repeat---There is old food, grease, and dirt under most of the equipment. Advised to remove and clean as this is a pest attractant. KDA_Defacto - --Make table- sliced tomatoes-40F WIC- sliced ham-41F	12/03/2015	8	Follow-up	Out
Details not available.	03/06/2015
Details not available.	02/24/2015
Details not available.	02/23/2015
Details not available.	09/17/2013
Details not available.	03/06/2013

3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_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_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
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_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_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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_6_20215A1 - Outer openings (Solid) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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.

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NU GRILL, 24 N NATIONAL, FORT SCOTT, KS - Restaurant inspection findings and violations

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