PEPPERJAX GRILL, 1120 MORO ST, MANHATTAN, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_50116A2 - --On the ice bath there was a metal container of sliced cheese at 54.8F. The person in charge said it has been out since 12:30pm and it was tempted around 2:10pm (less than 4 hours). The ice was just on the bottom of the container. COS-placed the container in a reach in cooler.
- KDA_Defacto - --Grill Cooler (top) raw beef 40.6F Grill Cooler Drawer bottom right-raw shrimp frozen Make Table diced tomatoes 41.9F hot salsa (made on site) 42.6F RIC (below MT) light ranch dressing 40.7F salsa (made on site) 42.8F True RIC 2% milk 41.3F True RIC raw beef 34.4F WIC sour cream 36.8F shredded cheese 38.9F Buffet Cooler spicy ranch dressing 43.4F ranch dressing 38.7F --Steam Table 1 cooked chicken 156.4F Steam Table 2 black beans 156.3F Steam Table 3 pinto beans 153.2F Hot Box white rice 147.0F Buffet Warmer mushroom soup 147.4F
|
10/05/2015 | 2 | Follow-up | In |
- KDA_3_50116A1 - --In the Hot Box there was a metal sheet pan of cooked chicken at 133.7F (held below 135F). The PIC said it was cooked around 10:00am and placed in the unit. Tempted the chicken around 11:40am (less than 4 hours). COS-rapidly reheated chicken to 165F.
- KDA_3_50116A2 - --In the make table there was a plastic container of shredded lettuce at 43.8F. There was salsa (made on site) at 44.1F and 45.8F. There was ranch dressing in individual plastic cups at 46.3F. Below the make table in the RIC there was a pitcher of sour cream at 48.8F, pitcher of salsa (made on site) at 44.0F and a plastic container of shredded cheese at 44.1F. All of these items have been in the unit longer than 4 hours. COS-discarded. The ambient air temperature of the unit was reading 24.1F. (Note: there was watering pooling at the bottom of the cooler and leaking water on the floor, the PIC called for the unit to be serviced today 9/24/15).
- KDA_4_20211A2 - --In a plastic container there was a rubber spatula that had deep cracks on the food contact surface. COS-an employee pulled it and placed it aside until the PIC could decide what to do with it.
- KDA_4_204120 - --There is water pooling at the bottom of the RIC (below the make table). The person in charge is aware of it and called for the unit to be serviced today 9/24/15.
- KDA_4_60111A - --On a lower shelf (to the right of the Hot Box) there were 4 (22qt) plastic food grade containers with stickers left on the outside of the contianers and stored stacked/clean. On the utensil rack (close to the WIC) there was 1 (22qt) plastic food grade container with a sticker on the outside and stored clean. There was also 1 (1/6) plastic food grade container with dried food debris on the inside of the container and stored clean. On the utensil rack (above the food prep sink) there were 3 plastic food grade containers with dried food debris on the inside and stored clean. COS-moved all items to the ware wash area. In the WIC, there were 3 (22qt) plastic food grade containers with stickers left on the outside but being used to stored shredded lettuce, cut onions and cut green peppers. (Note: the PIC will remove the stickers when they are done using the product).
- KDA_4_90311A - --In the back storage area there was one box of to-go containers being stored on the floor. The PIC said they were not there long. COS-removed them off of the floor.
- KDA_4_90411A - --On the utensil rack there was a plastic holder of metal spoons, forks and knives with the food contact side facing up. COS-an employee placed clean gloves on and inverted them.
- KDA_6_20215A3 - --There is a 1/4" gap along the bottom of the back exit door. This could allow the entrance for pests.
- KDA_6_50112A - --There were 2 empty boxes laying on the floor below the grill. COS-an employee threw them away.
- KDA_7_20111A - --There was a sanitizer bucket that utilizes Quaternary Ammonia being stored on top of a metal food prep table (food containers stored on prep table). COS-removed the sanitizer bucket and placed on a lower shelf.
- KDA_Defacto - --Critical (Critical)
|
09/24/2015 | 11 | Regular | Out |
Violation descriptions:
- KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
- 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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- KDA_4_204120 - EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
- 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_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_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
- KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
- 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.
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