PERKINS RESTAURANT & BAKERY, 1720 WANAMAKER, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: PERKINS RESTAURANT & BAKERY
Type: Restaurant
Address: 1720 WANAMAKER, TOPEKA, KS 66604
Phone: 785-273-0300
Total inspections: 8
Last inspection: Jan 25, 2016

Restaurant representatives - add corrected or new information about PERKINS RESTAURANT & BAKERY, 1720 WANAMAKER, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --The make table at the north end of the cook line, had raw beef in a vacuum packed package stored over bacon wrapped pork. The pork was individual wrapped in plastic wrap. COS-(corrected on site)-pork was placed over beef. KDA_3_30212 - --In the server area, on a shelf above the make table, there was a squeeze bottle with a white substance in it. Employee said it was salt. South end of the make table in the server area, there was a container with a brown substance and a container with a white powder in it with out a common name. Employee said they were brown sugar and powdered sugar. COS-all items were labeled. KDA_3_50111 - --On the cooking line, the True reach in freezer was not keeping frozen food frozen. Ambient was 39.6. All food was removed and discarded or placed in the walk in freezer. Repairman came while inspector was there, a new part was order and will be in 1/26/16. KDA_3_50116A2 - --In the cooking line make table top cooler on the south end, sliced cooked ham was 45.4F. Employee said he put it in the make table top cooler at 7:30 AM. COS-employee placed in a drawer cooler to cool to 41F. KDA_4_20211A2 - --Stored on a shelf above the make table in the food prep area, were three plastic containers that had cracks along the food contact surface area. In a drawer in the same area, was one plastic lid that was cracked. In the walk in cooler, there was a plastic lid stored on a container of french toast mixture with a crack. Above the three compartment sink, there were two spatula's hanging from a hook that had cracks along the edges. COS-all items were discarded. KDA_4_60111A - --Stored as clean on a shelf above the make table in the food prep area, two metal containers and six plastic containers that had sticker residue.Four metal and 14 plastic containers that had dried on food debris. In the same area, there were two knives stored as clean on the knife strip that had dried on food debris. Stored as clean on a shelf above the three compartment sink, was two plastic containers with dried on food debris. In a drawer in the same area, was a a spoon that was stored as clean that had dried on food debris. COS-all items were placed at mechanical warewashing area. KDA_4_60111C - --The ice scoop, was being stored in a blue container at the ice machine. The container had black debris in the bottom that was come in contact with the scoop. COS-scoop was washed and placed in ice machine till a wire basket can be purchased. The exterior sides of the microwave in the food prep area, has dried on food debris. The front of the reach in cooler in the pie making area, has dried on debris. The fans in the walk in cooler has an accumulation of dust. In the food prep area, the shelf the clean dishes are stored on has accumulation of dust, the wall behind the shelf has an accumulation of dust. KDA_4_90311B - --In the food prep area, stored as clean on a shelf were six plastic containers that were stored wet. COS-containers were placed at mechanical ware washing machine. KDA_6_50112A - --There is an accumulation of dirt,food and grease along the baseboards of the whole kitchen area. The fan covers in the kitchen and the restrooms have dust on them. KDA_7_10211 - --Sitting in a little cove to the north end of the server area, a plastic container with no lid had a white coarse item in it. Person in charge said it was salt for melting ice outside. COS-bucket was labeled. KDA_Defacto - --Ambient of pie case, 41.2F. Cooking line, make table top cooler on the south end, chopped cooked sausage 40.5F, yellow sliced cheese 43F. In drawer two on the south end cooking line, precooked sausage patty 33.4F. Drawer three, uncooked shredded hashbrowns 38.2F. Drawer one was empty. Reach in cooler on cooking line on south end, cooked on site individual bags of white rice 38.8F. Make table reach in cooler south end, precooked chicken strips 40.2F. Between the grills, in a cooling unit on the make table, pancake batter 42.6F. North end of cooking line: drawer one, uncooked shredded hashbrowns, 43F. Drawer two, precooked sausage links 42.3F. Make table top cooler, sliced yellow cheese 42.1F, and sliced tomatoes 43.0F. Make table reach in cooler, cooked on site yellow corn, 38.8F. In the server area, south wall reach in make table cooler, real cream whip 38.1F. Make table top cooler on the west wall, cut cantaloupe 41.3F, and chopped tomatoes at 41.1F, make table reach in cooler, shredded lettuce 38.3F. In the server area, make table reach in cooler on the north end, sour cream 37.5F. Make table reach in cooler on the south end, milk 37.1F. Walk in cooler, made on french toast dip 33.9F. --At the three compartment sink, there was 200 PPM quaternary sanitizer. --Between the grills on the make table, brown gravy was holding in a steam table at 147.2F. In the server area, hot holding in a steam well. made on site oatmeal 167F. --cooking on the grill, hamburger with cheese, 185.6F. --Mechanical warewahing machine had 50 PPM chlorine sanitizer. --Wiping cloth bucket was 200 PPM quaternary sanitizer.	01/25/2016	11	Complaint	In
3-304.15(A) - --The cook at the grill, cracked raw shell eggs with his gloves on then he grabbed ready to eat shredded cheese with the same gloves and rolled eggs and cheese it in a flour shell. Educated on and hand washing. COS-food item was voluntarily discarded. KDA_2_30112A - --Employee washed his hands at the hand washing sink, for under 20 seconds. Educated on proper hand washing. COS-Employee rewashed hands for 20 seconds.	12/10/2015	2	Complaint	In
KDA_2_40111 - --In the warewashing area, there was a cup with out a lid with a brown liquid in it sitting on a shelf above the clean dishes. COS-cup was removed. KDA_4_20211A2 - --In the drawers under the make table, there were there cracked lids and one lid that was melted. COS-lids were discarded. This is less then 10%. KDA_4_50111A - --In the walk in freezer, there is an accumulation of ice on the black wrap around pipes, on the corner of the compressor and in a cracked light cover. KDA_4_50112 - --In the grill area, there are several cutting boards that are scarred and black along the food contact surface. Person in charge said they are going to have them sanded. KDA_4_60111A - --In drawers under make table, there were five lids stored as clean that had food debris on them. This is less then 10%. KDA_4_60111C - --In the cooking area, the return air vents above and in front of the grills have an accumulation of grease. Person in charge said they have someone that comes in every quarter with a power washer that clean them. KDA_6_50111 - --In the walk in freezer, the light shield on the east wall is missing pieces on both ends. KDA_6_50112A - --There is an accumulation of grease and dirt debris along the walls and under equipment in the kitchen area.	11/23/2015	8	Follow-up	In
2-301.14(E) - --The dish washer did not wash his hands when going from touching dirty dishes to touching clean dishes. COS- dishwasher washed hands 4-302.14 - --No chlorine test strips provided at time of inspection. KDA_2_30114H - --the cook cracked raw eggs with gloves on, changed gloves without washing hands and touched clean plate. COS- washed hands. KDA_2_40111 - --In the dishwashing area there was a drink stored on the shelf next to clean dishes without lid. KDA_3_30211A1b - --WIC there were raw eggs stored over RTE sausage links. COS-moved eggs KDA_3_30412A - --In RIF there were cups without handles stored in a boxes of potatoes, COS- removed cups KDA_3_30414B1 - --Moist wiping cloths were being stored on prep table. COS- removed wiping cloths for laundry KDA_3_30511A1 - --In WIF there was a box of sausage patties on the floor. KDA_3_50118A2 - --In the WIC there was a bag of cooked diced chicken without date marking. PIC stated he thought it was opened yesterday, did not know what time, it was 10:11a.m. when PIC asked prep cook when it was done. Prep cook stated it was opened at 10:00 a.m. This was one of 100+ correctly dated items COS- dated KDA_4_20211A2 - --In the kitchen on a shelf over back food prep table there were 5+ plastic food containers that were broken. COS-disposed KDA_4_50112 - --There are multiple cutting boards in the grill area of the kitchen that are heavily scored and stained. KDA_4_60111A - --In kitchen on shelf above back prep table there were 20+ container stored as clean but had dried food debris. In kitchen in drawers of prep table there were 5+ lids stored as clean but had labels on them. COS- removed for washing KDA_4_60111C - --The area under and around the cook tops have an accumulation of food debris and grease. KDA_4_70211 - --The dish washer was not sanitizing dishes according to manufacturers directions. He was washing, rinsing and dipping into sanitizer. Upon reading directions the dishes were to remain in sanitizer for 1 minute. COS- placed dishes back in sanitizer to soak for proper time KDA_4_90311A - --In the dry storage area there were 5 boxes napkins stored on the floor. KDA_5_501113 - --The outside dumpster lids were open during inspection. KDA_6_50112A - --The floors under equipment throughout the kitchen and the walls have an accumulation of food debris and grease. KDA_7_20111B - --In wait station there was a bottle of hand sanitizer stored over ice cream. COS-moved hand sanitizer In wait station there was a bucket of sanitizer stored over milk. COS - moved sanitizer KDA_Defacto - --Critical (Critical)	11/12/2015	19	Regular	Out
Details not available.	12/22/2014
Details not available.	12/03/2014
Details not available.	06/21/2013
Details not available.	06/11/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after handling soiled EQUIPMENT or UTENSILS
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.
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
KDA_2_30112A - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK.
KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
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_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
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_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_50111 - Stored frozen FOODS shall be maintained frozen.
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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
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_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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_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_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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