SPANGLES #14, 1107 E 30TH, HUTCHINSON, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_50116A2 - --On the Food Prep Make Table, there was a container of Cut Leaf Lettuce at 57.1F. According to the Manager, the leaf lettuce has been out since 12:00 p.m. Note: The temperature was taken at 12:40 p.m. Corrected on Site - Placed leaf lettuce on ice to bring temperature down faster. REPEATED Note: The Manager stated that they use time as a temperature control. There is not a written procedure for time as a temperature control in the facility. There are no markings on the container and the laminated chart above has marker marks on the chart and is not legible to read.
- KDA_4_60111C - --The osculating fan above the food prep table has dust build up on the fan blade covers. In the Walk In Cooler, there is dust build up on the fan blade covers. REPEATED.
- KDA_6_501111A - --There are approximately 10 flies flying around the facility landing on food contact surfaces, food prep areas, and food shelving areas. Note: There are no fly strips hung in the facility. The Manager did state they are still spraying for flies at end of shifts. REPEATED.
- KDA_6_50112A - --There is grease and food build up on the floor/wall junctions throughout the kitchen. There is dust build up on the ceiling vents throughout the kitchen. REPEATED.
- KDA_Defacto - --Out of Fryer - Chicken Patty - 187.7F.
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10/16/2015 | 5 | Follow-up | Out |
- 2-301.14(E) - --Cook touched floor with his gloved hands and proceeded to touch a spatula for hamburgers without changing gloves or washing hands. Corrected on Site - Educated and placed spatula at the 3 Vat sink and had cook dispose of gloves and wash hands.
- KDA_2_30112B2 - --Cook proceeded to the handwashing sink to wash hands after touching raw hamburger and proceeded to wash hands and not use handwashing soap. Corrected on Site - Educated and had cook wash hands with soap.
- KDA_3_40311A - --There was a fully cooked chicken strip taken immediately from the fryer that tested at 104.3F. Corrected on Site - Educated and Manager Voluntary Discarded.
- KDA_3_50115B - --In the Walk In Cooler, there was a stainless steel container of (prepared on site) egg mixture cooling that is tightly sealed with plastic wrap not allowed to cool properly. Corrected on Site - Vented Plastic.
- KDA_3_50116A2 - --In the Make Table Line, there was a container of Leaf Lettuce at 45.4F. and a container of Sliced Tomatoes at 49.1F. According to the Manager, the items were placed on the Line at 11:30 a.m. Note: The temperature was taken at 12:25 p.m. Corrected on Site - The items were placed on ice to help bring the temperature down rapidly.
- KDA_3_50118A1 - --In the True Reach In Cooler, there was a container of diced ham dated use by 10/1. Note: Today is 10/6. According to the Manager, the diced ham was opened this morning 10/6. Corrected on Site - Relabeled.
- KDA_4_20211A2 - --On the Drying Rack on the North End of the 3 Vat Sink, there was a 4 quart liquid measuring cup with deep cracks in the food contact surface. Corrected on Site - Voluntary Discarded.
- KDA_4_60111A - --On the Drying Shelf on the North End of the 3 Vat Sink, there was a plastic container (stored as clean) with dried food debris on the food contact surface. Corrected on Site - Moved to 3 Vat Sink.
- KDA_4_60111C - --The osculating fan above the food prep table has dust build up on the fan blade covers. In the Walk In Cooler, there is dust build up on the fan blade covers.
- KDA_4_70311C3 - --The dish washer placed a clean stainless steel pan into the Quaternary Sanitizer and immediately removed it to dry. Corrected on Site - Educated and placed stainless steel pan back into the Quaternary Sanitizer for 30 seconds.
- KDA_6_30112 - --There are no hand drying provisions at the kitchen handwashing sink. Corrected on Site - Supplied.
- KDA_6_501111A - --There are 12 flies flying around the kitchen area landing on food contact surfaces. According to the Manager, the facility sprayers for flies at the end of shift with restaurant grade spray.
- KDA_6_50112A - --There is grease and food build up on the floor/wall junctions throughout the kitchen. There is dust build up on the ceiling vents throughout the kitchen.
- KDA_Defacto - --3 Vat Sink - 200 parts per million Quaternary Sanitizer. --Make Table Line - Cheese - 40.9F. True Reach In - Egg Mixture - 41.9F. Reach In Under Make Table Line - Sliced Turkey - 41.0F. Walk In Cooler - Corn Dog - 36.8F. Soft Serve Machine - Vanilla - 37.8F. --Off Grill - Hamburger - 179.1F. --Out of Fryer - Chicken Patty - 175.9F. --Owned by: Spangles Inc. Certified Manager on Staff. --Sanitizer Bucket - 100 parts per million Chlorine Sanitizer. --Steam Table - Hamburger - 148.8F. Warmer - French Fries - 138.8F.
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10/06/2015 | 14 | Complaint | Out |
| Details not available. | 01/26/2015 | | | |
| Details not available. | 11/13/2013 | | | |
Violation descriptions:
- 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
- KDA_2_30112B2 - Handwashing procedure (Step 2) FOOD EMPLOYEES shall apply an amount of cleaning compound recommended by the cleaning compound manufacturer.
- KDA_3_40311A - Reheating PHF/TCS for Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C (165°F) for 15 seconds.
- 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_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_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_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- KDA_4_70311C3 - Sanitizing-other approved chemical-30 seconds exposure After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods. Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time of at least 30 seconds for other chemical SANITIZING solutions.
- KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
- KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
- KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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