SHIRLEY'S @ BERN CAFE, 406 Main ST, Bern, KS - Restaurant inspection findings and violations

Business Info

Name: SHIRLEY'S @ BERN CAFE
Type: Restaurant
Address: 406 Main ST, Bern, KS 66408
Total inspections: 3
Last inspection: Jan 28, 2016

Restaurant representatives - add corrected or new information about SHIRLEY'S @ BERN CAFE, 406 Main ST, Bern, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --The dishwasher did not wash his hands after handling soiled dishes and before handling clean dishes. (corrected on site (cos)-educated employee on when to wash hands and dishes were re-washed) 4-102.11(B)(1) - --In the Superior reach in cooler, there was baked potatoes stored in a non-food grade plastic grocery bag. In the walk in cooler, there was pie dough stored in a non-food grade plastic grocery bag. (cos-potatoes moved into a food grade metal container and pie dough discarded) KDA_3_20111A - --In the walk in cooler, there were 18 cartons of farm fresh eggs that were not from an approved source. Some eggs were dirty and not in sound condition. Label on carton-Trails End Fresh Eggs N-4998 Humbolt, NE. (cos-eggs removed from restaurant) KDA_3_30211A1b - --In the walk in cooler, there was a package of raw pork chorizo stored above a pan of cooked roast beef. (cos-pork chorizo moved to the other side of the cooler with raw meats) KDA_3_30412B - --In the food storage room, there was a container with no handle stored in the flour and sugar. KDA_3_30511A1 - --In the walk in cooler, there was a box of raw eggs stored on the floor. In the walk in freezer, there is a box of bread and ice stored on the floor. KDA_3_50115A - --In the walk in cooler, there was a large roaster pan holding a large beef roast cooling down in a sealed plastic bag. (cos-provided owner education on cooling methods and the roast was pulled out to start slicing) KDA_3_50116A2 - --In the make table, there was sliced tomatoes holding at 46.8F, cut lettuce 54.4F, shredded cheese 53.4F, diced eggs 45.6F, diced tomatoes 44.6F, raw bacon 47.8F, and pancake batter 44.2F. The owner said he placed the food items in the cooler at 7am and he forgot to turn on the cooler. Ambient temperature 58.3F. (cos-cooler turned on and food items moved to walk in cooler. The make table ambient got down to 36.1F after it was turned on) KDA_3_50116B - --In the make table, raw shell eggs were cold holding at 52.0F. The owner said he placed them in the cooler at 7am this morning. (cos-raw shell eggs moved to the walk in cooler) KDA_3_50118A1 - --In the walk in cooler, there was one package of opened hot dogs dated 1/20 and an opened can of evaporated milk dated 1/11. The hot dogs and evaporated milk were held over 7days. (cos-milk and hot dogs voluntarily discarded) KDA_3_50118A2 - --In the True reach in cooler, there was no date marking on an opened container of milk. The employee said it was opened 2 days (1/26) or maybe yesterday. (cos-date marked the milk for 1/26) KDA_4_10111A - --In the food storage room, there was sugar and flour stored in non-food grade Sterilite containers. KDA_4_20211A2 - --Located on the equipment storage rack, there was a rubber spatula cracked on the food contact surface. (cos-rubber spatula discarded) KDA_4_60111A - --In the kitchen near the equipment storage rack, the can opener was stored as clean with dried food debris on the blade. (cos-moved to the dishmachine area for washing) KDA_6_30111 - --In the kitchen, there was no hand soap provided at the west handsink. (cos-soap provided) KDA_6_50111 - --In the food storage room, there were 7 ceiling tiles that were water stained. KDA_Defacto - --Commercial dishwasher/100 parts per million chlorine Chlorine test strips provided --cooking/roast beef 162.8F --In the walk in cooler/baked potatoes 68F (cooling for 2 hours). Note-during the inspection, the owner was cooling large beef roasts in the walk in cooler for a catering job. The roast was 120F at 9am. He started to slice the meat and started the reheating process shortly thereafter. There was large quantities of roast beef in the roaster pans making it difficult to reheat to 165F in the 2 hours prior to sending it our for the catering job. Provided education on cooling and reheating. --steam table/mashed potatoes 138.9F --walk in cooler/beef 42.6F Superior reach in cooler/coconut cream pie 32.9F True reach in cooler/cheesecake 42.0F --warmer/roast beef 168F+	01/28/2016	17	First Operational Inspection After Licenstion	Out
KDA_5_20515B - --There is a small leak on the drain pipe that is located below the three compartment sink. KDA_6_20215A3 - --There is a 1/4 inch gap on the right hand side of the back exterior kitchen door. KDA_Defacto - --Commerical dishwasher: 100 parts per million chlorine Three compartment sink not set up Chlorine test strips available --walk in cooler/ambient 38.1F True reach in cooler/ambient 33.1F Superior reach in cooler/ambient 32.9F make table/ambient 35.9F Freezer-food frozen	11/24/2015	3	Licensing	In
No violation noted during this evaluation.	10/20/2015	0	Plan	In

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
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_3_20111A - FOOD shall be obtained from sources that comply with LAW.
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_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_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_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_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°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_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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.

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SHIRLEY'S @ BERN CAFE, 406 Main ST, Bern, KS - Restaurant inspection findings and violations

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