TOMS APPLETREE, 2450 S 9TH, SALINA, KS - Restaurant inspection findings and violations

Business Info

Name: TOMS APPLETREE
Type: Restaurant
Address: 2450 S 9TH, SALINA, KS 67401
Phone: 785-823-7339
Total inspections: 9
Last inspection: Jan 11, 2016

Restaurant representatives - add corrected or new information about TOMS APPLETREE, 2450 S 9TH, SALINA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Ice buckets not nested together between uses and are clean to site. Ice buckets are stored off of the floor. Cleaned daily per PIC	01/11/2016	1	ModifiedComplaint	In
KDA_6_50112A - --Men's toilet room floor has an accumualtion of debris between wall and toilet KDA_Defacto - --Bus tubs and carts clean to site Cleaned nightly per PIC	12/02/2015	2	ModifiedComplaint	In
KDA_3_30211A1b - --Flat of raw shell eggs stored above ham slices Corrected on Site (COS) Moved eggs below ham slices KDA_3_30412B - --Foam cup without a handle stored inside salt bin COS Removed foam cup KDA_3_30414B1 - --Wet wiping cloth stored on counter top next to make table in kitchen COS Put in sanitizer KDA_3_50118A2 - --5 gallon bucket of cooked spaghetti not date marked COS Dated 11-17/11-23 KDA_Defacto - --Chlorine test strips available --Cook washes hands after handling raw and before gloving --Door handles of RICs and microwaves clean to site Hood filters are clean to site --Floors have been cleaned Fire suppression nozzles and HVAC vent above cooking are clean to site --Foods dated for the correct number of days --Foods ssetting on floor just delivered this morning Foods covered appropriately to protect from contamination --Ham 40 / Raw hamburger 39 / Chicken fry steak 38 / Walk in Cooler 41 Hamburger patties 40 / Line True Reach in Cooler (RIC) 39 No PHFs setting on counter top --Handwashing sinks clean to site --Mechanical warewashing sanitizer 100 ppm Chlorine --No single service items setting on floor --Personal items stored appropriately --Scoop handle stored out of flour inside flour bin	11/19/2015	5	Follow-up	In
4-302.14 - --No Chlorine test strips available KDA_2_30114G - --Cook put raw bacon on grill then disposed of gloves and regloved to handle ready to eat food Corrected on Site (COS) Educated and had cook wash hands and reglove KDA_3_30211A1b - --Pooled raw shell eggs in gallon containers stored above BBQ sauce and milk COS Moved raw shell eggs to bottom of True 3 door Reach in Cooler (RIC) KDA_3_30412B - --Handle of scoop stored inside flour bin is touching the flour Foam cup inside salt bin does not have a handle KDA_3_30414B1 - --Wet wiping cloths stored on kitchen counter tops KDA_3_30511A1 - --Case of soup setting on floor under storage shelving KDA_3_30514 - --Bucket of beef bouillon on floor with lid ajar approximately 3 inches KDA_3_50116A2 - --Lettuce salad 63.5 in bus tub on counter top since approximately 11:30am per wait staff, temperature taken at 1:30pm COS Moved to WIC to chill KDA_3_50118A3 - --Tuna salad dated 11-3 / 11-10 COS Redated 11-3 /11-9 KDA_4_60111C - --Exterior of flour bin is encrusted in old four and mashed potatoes Water inside steam table is discolored and has food debris floating on top Handles of RICs and microwaves covered in food residue --Filters inside hood are full of grease KDA_4_70311C2 - --No detectable sanitizer in mechanical warewasher COS CAlled for service and will manually sanitize in 3 vat sink KDA_4_90311A - --Case of to-go containers setting on floor next to office KDA_6_40311B - --Coats stored on top of cases of boxed and bagged fountain pop and on dry food storage shelf KDA_6_50112A - --Egg shells on floor between wall and ice machine Grease on floor between cooking equipment and wall Fire suppression has grease hanging for nozzles HVAC vent above cooking area is full of dust KDA_6_50118 - --Handwashing sink next to grill is covered in food debris KDA_Defacto - --Chicken 188 / Chicken fried steak 185 / Steak fingers 214 --Raw pork chops 34 / Chicken 39 / True 3 door RIC 39 Sliced tomtatoes 42 / Cut lettuce leaves 41 / West make table 39 Egg mix 43 / Ham slices 39 / East Make table 38 Creamm pie 34 / Cottage cheese 38 / Pie RIC 36 Chocolate milk 41 / East wait station RIC 38 Ham 39 / Hamburger 33 / Vegetable soup 34 / Walk in Cooler 33 --Roast beef 178 / Mashed potatoes 176 / Green beans 140 / Baked steak 190 / Steam table Cheese soup 172/ Wait station steam table --Roast beef 191 --Wait station wiping cloth sanitizer 200 ppm Chlorine	11/09/2015	16	Complaint	In
Details not available.	02/03/2015
Details not available.	02/24/2014
Details not available.	02/13/2014
Details not available.	03/21/2013
Details not available.	03/11/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion 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 when switching between working with raw FOOD and working with READY-TO-EAT FOOD
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_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_30514 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
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_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_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
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_70311C2 - Sanitizing (chlorine - warm water) 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 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38�°C (100�°F) or a pH of 8 or less and a temperature of at least 24�°C (75�°F)
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_6_40311B - Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50118 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.

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TOMS APPLETREE, 2450 S 9TH, SALINA, KS - Restaurant inspection findings and violations

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