PI BETA PHI, 1819 TODD ROAD, MANHATTAN, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_30211A1b - --In True RIC 1, there was a box of raw beef sirloin steaks being stored next to a metal sheet pan with ready to eat sliced deli turkey and deli ham and 2 whole turkey loafs. COS-rearranged items. (Note: there was no leakage detected from the box of raw beef sirloin steaks and all of the ready to eat items were in ziplock bags or in the original package).
- KDA_3_30412B - --In 2 large clear plastic containers there were metal measuring cups with the handles in direct contact with the rice and sugar. COS-placed handles upward.
- KDA_3_50114A2 - --In True RIC 2 there was 2 large metal food grade containers of mexican rice at 49.9F and 64.0F. The rice was made last night and tempted around 9:30am (not able to cool down within 6 hours). COS-discarded. The ambient air temperature of the unit was reading 34.0F. (Note: one of the metal containers was wrapped with clear cling wrap and aluminum foil and the other metal containers was wrapped with aluminum foil. KDA61 suggested poking holes in the foil to allow air flow).
- KDA_3_50116A2 - --In True RIC 2 there was two 5lb plastic containers of salsa at 46.3F and 45.3F. The jug was opened last night (requires refrigeration after opening) and were tempted around 9:25am (past 4 hours). COS-discarded. The ambient air temperature of the unit was reading 34.0F. On a metal table in the kitchen there was a plastic container of shredded cheese at 66.2F. The cook said she placed it out around 7:00am and was tempted around 8:35am (less than 4 hours). COS-placed on an ice bath. There was also a large plastic food grade container of raw hard shell eggs at 62.5F and sitting on top of an ice bath. They were placed out around 7:00am and tempted around 8:20am (less than 4 hours). COS-placed back into a RIC. On the buffet line there was a plastic container of cream cheese at 53.3F. There was a metal container of butter at 58.6F and a plastic container of string cheese at 44.5F. All of the items were sitting on top of the ice bath. The food was placed out around 7:00am and tempted around 8:30am (less than 4 hours). COS-submerged containers in the ice and removed products off of the top layers and placed those back in a RIC.
- KDA_4_60111A - --In an upper cabinet to the right of the food prep sink there were 5 plastic food grade containers with label residue left on the outside and stored clean. On the utensil rack to the right of the stove there was one metal food grade container with label residue left on the outside and stored clean. The cook said they don't use the metal containers anymore. COS-moved all of the items to the ware wash area.
- KDA_5_50117 - --There is no covered receptacle inside of the employees restroom for sanitary napkins.
- KDA_6_30114 - --There is no handwashing sign in the employee restroom or the handsink in the kitchen. COS-left 2 handwashing stickers.
- KDA_Defacto - --Buffet Ice Bath cut cantaloupe 42.1F Milk Cooler skim milk 39.9F Amana Refrigerator cut cantaloupe 42.6F True RIC 1 raw hard shell eggs 42.2F meatballs (made on site) 42.4F True RIC 2 ranch dressing 37.9F cut salad 41.8F Refrigerator (Basement) late plate w/ chicken 40.1F --Critical (Critical)
|
08/27/2015 | 8 | Regular | In |
| Details not available. | 05/13/2014 | | | |
| Details not available. | 10/09/2013 | | | |
Violation descriptions:
- KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
- 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_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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