PRATT COMMUNITY COLLEGE, 348 NE 61 HWY, PRATT, KS - Restaurant inspection findings and violations

Business Info

Name: PRATT COMMUNITY COLLEGE
Type: Restaurant
Address: 348 NE 61 HWY, PRATT, KS 67124
Phone: 620-672-5288
Total inspections: 3
Last inspection: Jan 22, 2016

Restaurant representatives - add corrected or new information about PRATT COMMUNITY COLLEGE, 348 NE 61 HWY, PRATT, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --On a Storage Rack on the East Wall by the Ovens, there was raw fish stored directly over RTE (Ready to Eat) Biscuits. Corrected on Site - Rearranged. Note: Fish was getting ready to be placed into the oven to be baked. KDA_3_50115B - --In the Walk In Cooler, there was a container of (cooling) vegetable soup at 75.6F. tightly sealed with plastic wrap. Corrected on Site- Educated and Vented plastic wrap while cooling. KDA_3_50118A1 - --In the 1 Door Reach In Cooler, there was a bag of cooled eggs dated 1/15/16. According to the Manager, the eggs were prepared on site on 1/15/16. Note: Today is 1/22/16. This is 8 days. Corrected on Site - Voluntary Discarded. KDA_4_60111C - --In the Walk Cooler, there is dust build up on the fan blade covers, which is directly over food items. KDA_Defacto - --Grill Top - Hamburger - 138.7F. Steam Table - Green Beans - 148.4F. True Hot Holding Cabinet - Beans & Rice - 155.8F. --Out of Oven - Baked Fish - 178.6F. --Owned by: Great Western Campus Dining In Certified Manager on Staff. --Salad Bar - Diced Tomatoes - 42.6F. Milk Cooler - Chocolate Milk - 42.1F. 1 Door True Reach In - Cooled Eggs - 38.7F. 2 Door True Reach In - Sliced Tomatoes - 38.6F. Walk in Cooler - Gravy - 42.6F. --Sanitizer Bucket - 200 parts per million Quaternary Sanitizer. --Warewashing Machine - 169.8F.	01/22/2016	5	Regular	In
Details not available.	11/20/2014
Details not available.	08/26/2013

KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

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PRATT COMMUNITY COLLEGE, 348 NE 61 HWY, PRATT, KS - Restaurant inspection findings and violations

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