SHACK (THE), 2842 SE 29TH, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: SHACK (THE)
Type: Restaurant
Address: 2842 SE 29TH, TOPEKA, KS 66605
Phone: 785-266-4571
Total inspections: 5
Last inspection: Aug 31, 2015

Restaurant representatives - add corrected or new information about SHACK (THE), 2842 SE 29TH, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_6_50111 - --There is stained ceiling tile throughout the customer area, the kitchen and storage area. KDA_Defacto - --The make table: shredded lettuce 39.4F. sliced tomato 37.3F and hamburger patties 41.4F. They have the items in metal and on ice. The make table is not cooling. They are not using the reach in. A new make table will be here Wednesday. --They did not have anything cooling. Person in charge said, they are using ice and metal pans. --Three compartment sink was 200PPM Quat.	08/31/2015	2	Follow-up	In
KDA_3_30211A1a - --In the walk in cooler, there was a case of raw shell eggs over three case of beer. COS-Person in charge moved the eggs to the bottom shelf. KDA_3_30412A - --In the wing sauce there was a cup with out a handle touching the sauce. In the walk in cooler in the made on site tartar sauce was a cup with out a handle touching the sauce. COS-Employee removed cups. KDA_3_50114A2 - --In the walk in cooler, there were two containers of gravy at 47F, 56.9F. Gravy had a date of 8/19 on them. Educated on proper cooling. COS- These items were voluntarily discarded. KDA_3_50116A1 - --Sitting on a ledge on the back of the grill cooked bacon was at 94.2F. Person in charge said it was cooked at breakfast. COS-Person in charge voluntarily discarded bacon. KDA_3_50116A2 - --In the make table: shredded lettuce 52.5F, sliced tomatoes 52.4F, diced tomatoes 52.1F, shredded cheese 47.5F. Person in charge said these items had been in make table for about 45 minutes. COS-person in charge placed these items in walk in cooler. In the walk in cooler a container of ham with a date mark of 8/14 was at 43.3F. There was a container of gravy sitting on top of ham that had been put in cooler this morning. COS-person in charge discarded the ham. KDA_3_50118A1 - --In the reach in make table, there was ham lunch meat that was packaged into single serve bags with out a date. Employee said it was opened yesterday. In the walk in cooler there was a carton of chocolate milk and a carton of orange juice with out a date. Person in charge said they were opened yesterday. COS- Person in charge dated with correct date. KDA_4_204112B - --There was not a thermometer in make table.. COS-Person in charge placed a thermometer in make table. KDA_4_60111A - --The meat slicer, has a build up of dried on food debris on the underneath side of slicing blade and on the meat holding used to sit the meat to slice. COS-Person in charge put at three compartment sink. KDA_4_70211 - --In the three compartment sink, there was not in sanitizer in the water being used to sanitize dishes. Person in charge said sometimes the automatic dispensing does not work and they use bleach. COS-Person in charge filled the sink up with bleach sanitizer to 100PPM. KDA_6_50111 - --They is stained ceiling tile through out the customer area and the kitchen and storage areas. KDA_6_50112A - --On the outside ledge of the ice machine there were 17 dead small gnats. They do have licensed pest control. KDA_Defacto - --Ambient of make table 35.2F, ambient of Whirlpool 36.1F, --Cooking on the grill: pre cooked chicken patty 164.3F, hamburger patty 172.5F. --In a crock pot chili was holding at 140.8F, processed cheese sauce 141.7F. In the walk in cooler was a pan of chili at 130.4F. Employee said it had been in there for about 45 minutes and was cooling down. Employee placed into two containers. --In the walk in cooler: sliced tomatoes 39.1F, 39.9F, polish sausage 39.4F, chili 39.2F. and sausage gravy 39.2F. In the make table sliced cheese was at 40.8F. In the reach in make table: shredded lettuce 40.5F, ham lunch meat 30.1F. In the Whirlpool reach in: cooked sausage crumbles 40.5F.	08/19/2015	12	Regular	Out
Details not available.	12/12/2013
Details not available.	03/14/2013
Details not available.	03/04/2013

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_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_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_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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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.

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SHACK (THE), 2842 SE 29TH, TOPEKA, KS - Restaurant inspection findings and violations

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