TRAILS CAFE, 606 ARIZONA, HOLTON, KS - Restaurant inspection findings and violations

Business Info

Name: TRAILS CAFE
Type: Restaurant
Address: 606 ARIZONA, HOLTON, KS 66436
Phone: 785-364-2786
Total inspections: 5
Last inspection: Dec 01, 2015

Restaurant representatives - add corrected or new information about TRAILS CAFE, 606 ARIZONA, HOLTON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --The dishwasher handled soiled dishes and then proceeded to handle newly cleaned and sanitized dishes without washing his hands. COS, dishwasher washed his hands and educated on when to wash his hands. 4-302.14 - --The establishment does not have any chlorine test strips to measure their chlorine sanitizer concentration. KDA_3_10111 - --In the M3 Turbo Air RIC there were 2 packages of vacuum packaged salmon that had been thawed in the vacuumed package that had not been slit open to allow air in the package. The salmon was removed from the freezer on 11/29 and was completely thawed. COS, VD. KDA_3_30212 - --On the butcher block prep table containers of white substances were not labeled. The cook said the items were powdered sugar and sugar. COS, labeled. KDA_3_30412A - --In the RIC below the MT a portion cup without a handle was used to dispense cooked eggs. COS, discarded. KDA_3_30412B - --In a container of sugar and portion cup without a handle was used as a dispenser. COS, discarded. KDA_3_30611 - --On the salad bar crocks of customer self service sesame seeds, bacon bits, and croutons are not protected. COS, lids put on the crocks. KDA_3_40311D - --On the steam table on the north side of the kitchen there was a container of roast beef with a temperature of 85 F. At 10:45 the cook said the roast beef was put on the table at 8:45 AM. COS, VD. Also, in the soup warmer chili had a temperature of 107 F. At 12:30 PIC said he put the soup in the warmer at 10:30. COS, VD. KDA_3_50118A1 - --In the M3 Turbo RIC a container of corned beef was held longer than 7 days. It was date marked opened on 11/24 to discard on 11/30. COS, VD. Also, in the RIC over the prep table a container of cooked ham was held longer than 7 days. It was date marked open on 11/19 and to discard on 11/24. COS, VD. KDA_3_50118A2 - --In the RIC below the MT a container of deli turkey was not date marked. The cook said that he put the turkey in the RIC from the freezer on 11/30 at 10:30. COS, date marked. In the M3 Turbo Air RIC a container of ham and a container of corned beef was not date marked. The cook said he also put the ham in the RIC from the freezer on 11/30 at 10:30. COS, dated. In the Cold Drinks RIC a container of made on site potato salad was not date marked. The person who made it said she made it on 11/25. COS, dated. Also, in the pie RIC none of the pies were date marked. The PIC said the pies were all baked on 11/29. COS, dated. In the M3 Turbo RIC 2 containers of soups made on site were thawing. The cook said the items were put in the RIC from the freezer on 11/30. He also said the items were made, cooled, and frozen on the same day. COS,he date marked them correctly. KDA_3_50118A3 - --In the RIC below the MT a container of made on site tuna salad was dated for longer than 7 days. It was dated made on 11/25 and to discard on 12/2. COS, dated correctly. KDA_4_10111A - --In the kitchen on the cook prep line taco salad shells were stored in direct contact with a non-food grade Sterilite container. COS, moved to a food grade container. Also, in the WIC raw chicken was stored in direct contact with a non-food grade Sterilite container. COS, moved to a food grade container. In the wait station RIC brownies were stored in a non-food grade Sterilite container. COS, moved to a food grade container. KDA_4_20211A2 - --Above the microwave stored as clean there was a metal food storage lid that had various chips and cracks around the edges. COS, VD. Also, in the Cold Drinks RIC a food storage container was cracked around the edges and on the bottom of the container. A food storage lid stored as clean was chipped on the edge. COS, discarded. Above the warewashing machine a food storage container was chipped. COS, VD. Hanging on the wall by the 2-vat sink has cracked on the bottom. COS, VD. KDA_4_204112B - --There is not a thermometer in the Cold Drinks RIC. KDA_4_50111B - --The seals on the RIC below the MT, M3 Turbo RIC, and the large chest freezer in the kitchenis peeling. KDA_4_60111A - --There were approximately 40 food storage containers that had adhesive residue from date marking stickers on them. COS, cleaned and sanitized. (40 out of 50) Also, there was food debris on food contact surfaces of the meat slicer. COS, cleaned and sanitized. Also, the can opener blade had dried food debris on it. The PIC said he's not sure when the last time it was washed. COS, cleaned and sanitized. KDA_4_60211E4 - --There is mold and sticky residue on and around soda nozzles and ice chute at the soda fountain. KDA_4_60213 - --The flat surface that the lid to the chest freezer between the fryers and the MT rests on when it's closed has an accumulation of grease on it. KDA_5_501113 - --The lids to the dumpsters are not closed. KDA_6_20211A - --Some of the lights throughout the kitchen are not shielded. KDA_6_30114 - --There is not a sign to notify employees to wash their hands at the handwashing sink in the kitchen or wait station. Inspector provided 2 stickers. KDA_6_50111 - --There are floor tiles missing throughout the kitchen. KDA_6_50112A - --There is debris below the equipment in the kitchen and in the dry storage room. There is an accumulation of dust on the shelves that hold the concentrated soda boxes. KDA_7_20111A - --On a shelf above the warewashing machine a bottle of Greased Lightning was stored next to food storage containers stored as clean. COS, moved to an approved location. Also, in the wait station cupboard bottles of cleaning chemicals were stored next to bags used for napkins and utensils. COS, chemicals moved to the bottom shelf. KDA_Defacto - --chicken 172 F pork tenderloin 188 F --In the wait station cupboard below the register there was a spray bottle of glass cleaner that was stored on a shelf above boxes of toothpicks but not directly over them. Educated PIC and the chemicals and toothpicks moved to an appropriate location. Also, there are bottles of cleaning chemicals stored on the ledge of the warewashing machine. Educated dishwasher and cook about appropriate chemical storage. --Note: Frozen items were being thawed on the stove top using a double boiler method. --Note: Establishment has a consumer advisory for made to order steaks and burgers. --Note: Establishment receives a monthly service from a licensed pest control company. --Note: I discussed proper cooling methods with the cook and the owner. --Note: The sanitizer bucket in the wait station was not currently being used. It had a concentration that was higher than the manufacturer's instructions. It was remade to the correct concentration. --Note: Utensil in use were kept in a soup warmer: the temperature was 134 F --Proper cold holding temperatures: chest freezer between fryer and MT: foods frozen MT: diced tomatoes 41 F, cut lettuce 41 F RIC below MT: cooked eggs 43 F M3 Turbo RIC: pooled eggs 38 F Cold Drinks RIC: potato salad 38 F Woods and Frigidaire freezers by WIC: foods frozen WIC: cream cheese 37 F Wait station chest freezer: foods frozen RIC in wait station: milk 38 F Pie RIC: meringue pie 39 F Salad Bar: cut lettuce 42 F, macaroni salad 43 F --Steam table 1: gravy 178 F Steam table 2: gravy 137 F, potaotes 159 F Steam table 3: green beans 166 F, taco meat 157 F Soup warmer 2: chicken and noodle 157 F --This establishment breads chicken in a container and sifts the large particles daily. Educated the cook sift particles every 4 hours.	12/01/2015	25	Regular	Out
KDA_3_30111B - --An employee touched rte butter with her bare hands. COS, butter discarded and employee educated. KDA_3_30611 - --On the salad bar crocks of customer self service sesame seeds, bacon bits, and croutons are not protected. COS, moved the crocks under the glass guaurd. KDA_4_50111B - --The seals on the RIC below the MT, M3 Turbo RIC, and the large chest freezer in the kitchenis peeling. KDA_4_60111A - --5 food storage containers stored as clean and 1 food storage container have sticker residue on them. COS, moved to be cleaned and sanitized. RV KDA_6_20211A - --Some of the lights throughout the kitchen are not shielded KDA_6_501114A - --There are floor tiles missing throughout the kitchen. KDA_7_20111A - --In the wait station cupboard there was an aerosol can of air freshener stored on a shelf next to tooth picks. COS, chemical moved to an approved location. RV. KDA_Defacto - --The establishment has chlorine tests strips to measure the chlorine concentration in their sanitizer solution.	12/16/2015	8	Follow-up	Out
Details not available.	07/24/2014
Details not available.	07/14/2014
Details not available.	07/18/2013

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
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_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_30611 - FOOD protected - Except for nuts IN the Shell and Whole, Raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER Before consumption, FOOD on display shall be protected from contamination by the use of packaging- counter, service line, or salad bar FOOD guards- display cases- or other effective means.
KDA_3_40311D - Rapid Reheating PHF/TCS for Hot Holding - Reheating for hot holding shall be done rapidly and the time the FOOD is between 5�°C (41ºF) and 74�°F (165�°F) [57�°C (135�°F) for packaged food from a food processor] may not exceed 2 hours.
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_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_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_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_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_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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