PEPPER PATCH, 115 S TOPEKA BLVD, CARBONDALE, KS - Restaurant inspection findings and violations

Business Info

Name: PEPPER PATCH
Type: Restaurant
Address: 115 S TOPEKA BLVD, CARBONDALE, KS 66414
Phone: 785-836-7555
Total inspections: 5
Last inspection: Oct 06, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_60111C - --The reach in freezer in the storage room has an accumulation of debris on the bottom shelf. KDA_Defacto - --All potentially hazardous foods were date marked. --Haier reach in cooler (RIC)- shredded cheese 37F, GE RIC- shredded chicken 37F, refried beans 39F, make table (MT)- shredded cheese 41F, diced tomatoes 39F, RIC under MT- rice 40F, walk in cooler (WIC)- shredded cheese 41F, heavy whipping cream 41F,	10/06/2015	2	Follow-up	In
KDA_3_30211A1b - --Located in the reach in cooler (RIC) under the make table (MT), there was a container of raw chicken stored in contact with a container of peppers and a container of cheese. Corrected on site (COS)- moved chicken. Located in the GE RIC in the kitchen storage room, there was a carton of eggs stored in contact with a bottle of mustard. COS- moved eggs. KDA_3_30212 - --Located on the grill, there was an unlabeled bottle of clear liquid which the PIC identified as water. COS- labeled. KDA_3_30511A1 - --Located in the kitchen storage room, there was a box of Swiss chocolate cake mix stored on the floor. Located in the WIC, there was a box of yellow cake mix stored on the floor. Located in the storage area next to the WIC, there was a package of corn husks being stored on the floor. KDA_3_40311B - --Located on the steam well on the kitchen counter, there was a pan of taco meat and a pan of refried beans that had just been reheated in the microwave and placed in the steam well for hot holding. The taco meat was at 140F and the refried beans were at 146F. COS- reheated again. Taco meat was reheated to 185F, refried beans were reheated to 166F. KDA_3_50116A2 - --Located in the Haier RIC under the kitchen counter, there was a container of shredded cheese at 46F. Cheese had been stored in the RIC since 9/19. Ambient air temperature of the unit was 44.1F. COS- discarded cheese. Moved all other potentially hazardous foods into a different RIC. KDA_3_50118A1 - --Located in the Haier RIC under the kitchen counter, there was a container of chicken dated 9/12. PIC verified date. COS- discarded. KDA_3_50118A2 - --Located in the GE RIC in the kitchen storage room, there was an open gallon of milk with no date. Person in charge (PIC) indicated that it had been opened on 9/19. COS- dated. KDA_4_20211A2 - --Located in the kitchen storage room, there was one knife that had paint chipping off of it. COS- discarded. KDA_4_30111 - --The ambient air temperature of the Haier RIC was 44.1F. COS- discarded all potentially hazardous foods (PHF), discontinued use. KDA_4_60111A - --Located on a shelf in the kitchen storage room, there were two plastic food containers, one plastic spatula, and six metal food pans stored as clean that were soiled with dried food debris. COS- moved to wash area. Located on a shelf above the three vat sink, there was one pair of tongs stored as clean that was soiled with dried food debris. COS- moved to wash area. KDA_4_60111C - --There is an accumulation of grease on the shelf above the grill. The grill and the stove have an accumulation of grease and food debris on them. The bottom shelf of the GE reach in freezer in the kitchen storage room has an accumulation of ice and food debris. The fan guards of the WIC have an accumulation of dust. There is mold on the ceiling of the WIC. KDA_4_90311A - --Located in the storage room next to the WIC, there was a box of single use foam plates being stored on the floor. Located in the kitchen storage room, there were four sleeves of single use Styrofoam food containers stored on the floor. Located under a counter in the wait area, there was a box of single use plastic food cups and lids that was stored on the floor. KDA_5_501113 - --The lid to the outside dumpster was open. KDA_6_50111 - --There are several missing floor tiles in the WIC. KDA_6_50112A - --There is dust and debris on the floors along the walls of the kitchen and storage areas. KDA_7_10211 - --Located on a cart in the wait area, there was an unlabeled spray bottle of clear liquid which the PIC identified as sanitizer. COS- labeled. KDA_7_20111A - --Located in the WIC, there was a box of cake mix stored in contact with a can of paint. COS- moved cake mix and paint. KDA_Defacto - --delivery- ground beef 42.7F, shredded cheese 41.9F --MT- shredded lettuce 37F, shredded cheese 39F, diced tomatoes 36F RIC under MT- raw burger patties 40F, rice 39F GE RIC- milk 40F walk in cooler (WIC)- shredded cheese 41.8F --nacho machine- queso 157F --test strips available QT sanitizer concentration in three vat sink- 200ppm (as label indicates)	09/22/2015	18	Regular	Out
Details not available.	05/08/2014
Details not available.	12/31/2013
Details not available.	12/17/2013

KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_40311B - Microwave Reheating PHF/TCS for Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74�°C (165�°F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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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PEPPER PATCH, 115 S TOPEKA BLVD, CARBONDALE, KS - Restaurant inspection findings and violations

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