RUFFINOS ITALIAN RESTAURANT, 2 ROCK ISLAND RD, LIBERAL, KS - Restaurant inspection findings and violations

Business Info

Name: RUFFINOS ITALIAN RESTAURANT
Type: Restaurant
Address: 2 ROCK ISLAND RD, LIBERAL, KS 67901
Phone: 620-626-6300
Total inspections: 5
Last inspection: Oct 16, 2015

Restaurant representatives - add corrected or new information about RUFFINOS ITALIAN RESTAURANT, 2 ROCK ISLAND RD, LIBERAL, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50113B - --In 3-vat sink, a 10# chub of raw hamburger was in food container with water. No continuous water was running. COS - hamburger moved to prep table for cooking. KDA_3_50115A - --On table by dish machine, 4 large, deep containers of spaghetti sauce (prepared on site), were setting directly on counter to cool, per manager. Sauce was 108F, and had been cooling for approximately 1 1/2 hours. No cooling methods were being used. COS - Sauce was put shallow containers and placed in cooler. KDA_3_50115B - --4 containers of spaghetti sauce were cooling on counter top with the lids tightly sealed on containers. COS - educated, lids vented. KDA_3_50118A2 - --In large reach in cooler (north side), an opened gallon of milk did not have consume by date. Opened 10/14, per manager. COS - milk dated. KDA_4_50111B - --The door seal on middle door of salad make table was loose at top. The door seals of reach in cooler (west side) were loose along the side. KDA_4_60111A - --In small reach in cooler, there was sticker residue on cheese cake container. COS - sticker residue removed. KDA_4_60111C - --Inside the reach in cooler (north side), there is a build up of dust and mold on and around the fan guards. KDA_5_20511B - --The hand sink (next to kitchen door), had soiled pizza pan and ice in the sink. Corrected on site (COS) - sink cleared. KDA_6_50111 - --Throughout the kitchen, the floor covering has large holes, exposing raw wood. At dish machine, there is a large piece of raw wood for additional support where dishwasher stands. All holes are covered with rubber floor mats. KDA_Defacto - --Cold Holding: Make table (west side) - sliced tomatoes 24F, cooked pasta 36F. Make table (east side) - RTE sausage 39F. Reach in cooler (north side) - lasagna 37F. Salad make table - sliced tomatoes 34F. Reach in cooler (west side) - sliced tomatoes 42F. Freezers ok. --Dish machine tested at 100ppm chlorine. --Hot Holding: Small steam table (next to stove) - spaghetti sauce 149F. Small steam table (by end prep table) - broccoli cheese soup 151F. Pick up shelf - supreme pizza 142F. Hot pot (by pizza prep table) - marinara sauce 172F.	10/16/2015	10	Regular	In
Details not available.	07/11/2014
Details not available.	07/01/2014
Details not available.	05/15/2013
Details not available.	05/01/2013

KDA_3_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_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_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.

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RUFFINOS ITALIAN RESTAURANT, 2 ROCK ISLAND RD, LIBERAL, KS - Restaurant inspection findings and violations

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