SPANGLES #21, 1130 SW WANAMAKER, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: SPANGLES #21
Type: Restaurant
Address: 1130 SW WANAMAKER, TOPEKA, KS 66604
Phone: 316-685-8817
Total inspections: 5
Last inspection: Jan 04, 2016

Restaurant representatives - add corrected or new information about SPANGLES #21, 1130 SW WANAMAKER, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_20211A2 - --Stored as clean on a shelf at the end of the three compartment sink, one large and one small pitcher had cracks along the food contact surface. One brown crock was pitted inside along the food contact surface. COS-items were discarded. KDA_4_50111B - --The seal on the bottom of the walk in cooler, has dents in it so that it is not air tight. Also the latch on the door is missing on the walk in cooler. KDA_4_60111A - --Stored as clean, the commercially mounted onion slicer, had dried on food on the slicer blade. COS(corrected on site)-slicer was placed at three compartment sink. Stored as clean on a shelf at the end of the three compartment sink, a plastic picture was greasy to the touch on the inside. Person in charge said their butter used to be stored in it and should of already been thrown out. COS-pitcher was discarded. KDA_4_60211E4 - --At the soda fountain in the consumer area, the ice chutes had red and brown mold. The area behind the pop nozzles had dried on debris. KDA_6_50112A - --The floor at the south end of the make table, has grease and dried on debris. The dry goods shelving unit, has dust and dried on debris. KDA_Defacto - --cooking on grill, scrambled eggs 167.9F. --Frozen diced ham, was sitting in a pan in the walk in cooler thawing. --Frozen food is frozen. --The three compartment sink had 200 PPM quaternary. --Under warming lamp, potato rounds 172.9F In the make table steam well, scrambled eggs 168.6F. In a crock warmer, commercially prepared chili 155.2F. --Walk in cooler, gyro sauce 39.8F. Two lidded make table cooler, deli sliced ham 39.3F. Reach in make table cooler, cooked sausage and egg 40.6F. In the cooler wells at the north of the grill, pasteurized egg mixture was 44.4F. North end make table cooler, sliced cheese 42.5F. In the cooler wells at the end of the grill, pasteurized egg mixture 38.6F. True reach in cooler, single serve containers of gravy 42.7F. Reach in make table cooler, chicken strips 39.5F. Reach in make table ambient was 42.8F. There is a foam strip in the back that they have placed to keep air in. The foam had slipped off. They put it back in place. Person in charge said, it was moved last night to clean. Reach in make table cooler in the ice cream station, orange juice 40.2F. In the ice cream machine, ice cream mix, 39.5F. --Wiping cloth bucket was 200 PPM quaternary.	01/04/2016	6	Regular	In
Details not available.	12/16/2014
Details not available.	10/28/2013
Details not available.	10/17/2013
Details not available.	02/11/2013

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_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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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SPANGLES #21, 1130 SW WANAMAKER, TOPEKA, KS - Restaurant inspection findings and violations

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