Name: NUTTIN BUTT GOOD BBQ / COOPER CATERING
Type: Restaurant
Address: 708 N CEDAR, MARION, KS 66861
Phone: 620-382-5769
Total inspections: 5
Last inspection: Oct 20, 2015
4-501.116 - --Using chlorine to sanitize dishes and no chlorine test strips available. Corrected on site by inspector providing.
KDA_3_40311A - --Steam tables: After 2 hours of reheating Pork 146.6, Brisket 160.6, Baked beans 126.6, links 92.5, rib tips 91.3. Oven: pork butt 146.8. Corrected on site by turning equipment up for rapid reheating.
KDA_3_50118A1 - --Reach in cooler: Ribs dated 10/11. Corrected on site by discarding.
KDA_4_60111C - --Steam table pan lids are dirty. Bottom shelves of reach in coolers are dirty.
KDA_5_50117 - --Rest room trash can is not covered
KDA_3_30414B1 - --On the prep table, a wet/soiled wiping cloth was setting on the table. Inspector educated about keeping it in sanitizer water when not in use.
KDA_4_10111A - --Under the prep table, a non-food grade plastic container had leftover spice rub in direct contact with the plastic. Corrected on site: Owner said he is getting rid of that spice rub to make a new batch. He set aside the container and will line it with plastic wrap or foil when he makes the next batch of spice rub.
KDA_4_60111C - --In the 2 refrigerators, there is food debris build up on the shelves.
KDA_5_50117 - --The unisex restroom does not have a covered trash can.
KDA_Defacto - --In the oven, pork loin reheating for about 1.5 hours was 125.3F. --In the storage room, setting on the floor away from food items, there were 2 spray cans of Hot Shot Flying Insect Spray (EPA Reg. Number 46515-48-8845). Corrected on site: Owner said he uses it outside only around the door and windows when the establishment is closed. --In-use utensils are stored in a container of water. Owner says that he changes them out between lunch and supper. Utensils are in-use from 11:30am-1:30pm and then they are changed. --Kenmore Refrigerator Pork Loin: 41.3F GE Refrigerator Coleslaw: 38.6F --Steam Ovens Sausage: 143.8F Rib Tips: 148.7F Beans: 141.8F Pork: 151.7F --Wiping Cloth Bucket: 100 parts per million chlorine.
10/14/2015
5
Regular
In
Details not available.
05/09/2014
Details not available.
04/16/2013
Details not available.
03/12/2013
Violation descriptions:
4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.
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_40311A - Reheating PHF/TCS for Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C (165°F) for 15 seconds.
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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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