WELLER'S GRILL & BAR, 222 INDEPENDENCE AVE, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: WELLER'S GRILL & BAR
Type: Restaurant
Address: 222 INDEPENDENCE AVE, TOPEKA, KS 66608
Phone: 785-783-3191
Total inspections: 4
Last inspection: Nov 16, 2015

Restaurant representatives - add corrected or new information about WELLER'S GRILL & BAR, 222 INDEPENDENCE AVE, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --West side make table, shredded cheese 52.5F, shredded lettuce 47.2F, peeled hard boiled eggs 48.7F and chopped cooked ham 48.3F. Employee said items had been out for about 20minutes, while they were prepping salads. Person in charge said they have been putting all items on ice or leaving it in the walk in cooler. They just take it out to prepare salads. COS-Items were placed in walk in cooler. KDA_5_20515B - --The hand washing sink, has a constant drip. Person in charge said they have contacted the repairman for the building. KDA_6_50111 - --The door to the freezer on the west wall broke during cleaning. The hinge on the right side, is loose and making the unit have an accumulation of ice. Person is charge said, a part is on order. KDA_Defacto - --East side make table, sliced grilled peppers 41.2F. Ambient of east side make table, 34F. Ambient of west side make table 42.3F. They are not using the reach in make tables or the make table under the grill. --They have two make tables on order, they will have them in the next day or two.	11/16/2015	4	Follow-up	In
4-302.14 - --There were not any chlorine PH test kit on site. KDA_2_30114G - --The cook, touched raw chicken and then put on new gloves with out hand washing. Cook then touched ready to eat bread. Educated on hand washing. COS-Bread was discarded and hands were washed. KDA_2_40111 - --Sitting on a shelf over the west side make table, a cup with liquid in it, straw and no lid. COS-drink was discarded. KDA_3_10111 - --In the walk in cooler, in a box of tomatoes there was one tomato that had black spots on it and was mushy. There was also one orange in a box of oranges that was mushy and brown spots on it. COS-items were discarded. KDA_3_30212 - --On a shelf under the meat slicer, was a container with a white coarse product in it with out a common name. Employee said it was breading. COS- container was labeled. KDA_3_30412B - --There was a bowl with out a handle in a container of ready to eat croutons, sitting on the make table across from Pepsi reach in. KDA_3_30511A1 - --In the walk in cooler, there are boxes of raw chicken that is sitting on baking sheets on the floor of the walk in cooler. The boxes are not 6" off the floor. KDA_3_50116A2 - --On a metal shelf, egg wash sitting on ice 49.3F, employee said egg wash had been out since 10:00AM. East side make table, shredded lettuce 62F, sliced tomato 64.1F, chopped tomatoes 56.3F, shredded cheese 48.5F, shredded parmesan cheese 50.4F and chopped garlic 66.4F. Reach in west make table, sour cream 42.8F. West side make table, shredded lettuce 46.2F, chopped tomato 44.2F, shredded cheese 52.4F.Employee said these items had been out since 10:00AM. Reach in west make table, cooked chopped chicken 47.1F, made on site creamy horseradish 44.4F, commercially processed pasta salad 46F. Top drawer on right side under grill, raw hamburger patties, 47.2F, 46.5F. Second drawer on right side, jalapeno hamburger patties 46.6F. Middle stack drawers under grill, raw chicken 49.8F, cooked onion strips 56.4F, cooked strips of peppers and onion 56.4F. Ambient of drawers under grill 53.4F. Employee said these items had been out since 10:00AM. Ambient of west side reach in make table, 40.1F. Ambient of east side make table was 69.6F, reach in ambient on east make table 57.5F. Ambient of west side make table was 39F. COS-All food items were placed in walk in cooler, and they put small containers of shredded cheese, chopped tomatoes and shredded lettuce in a pan of ice. KDA_3_50118A1 - --In the walk in cooler, a container of opened commercially prepared sliced turkey had a date of preparation of 10/23. Also in the walk in cooler, was a container of meatloaf that is made at another establishment and brought in, was dated marked 10/26 of day of preparation. Turkey and meatloaf were held more then seven days. COS-Turkey and meatloaf were voluntarily discarded. Also there was a pan of shredded lettuce that had a date mark of 10/15. KDA_4_20211A2 - --Located on a shelf near the ware washing area, two plastic lids had cracks and one was melted. COS-items were discarded. KDA_4_204112B - --There are no thermometers in the Pepsi reach in or the make tables. KDA_4_30111 - --The east side make table is not cooling potentially hazards foods to 41F or below. Ambient of east side make table 69.6F, reach in 57.5F. Drawers under grill are not holding Potentially hazard foods to 41F. Ambient of drawers were 53.4F. KDA_4_60111A - --On a knife strip, there were two knifes stored as clean with food debris on the blade. The commercial can opener blade had dried on food and paper on the cutting blade. Stored clean in a container above the west make table, a vegetable peeler had dried on food debris. COS-items were placed a mechanical ware washing machine to be washed. KDA_4_60111C - --In the walk in cooler, there is black mold on the ceiling. The fan covers in the walk in cooler, have an accumulation of a black substance and dust. There is a build of grease on the vent hood over the grill. The deep fryers, have an accumulation of grease on the back metal piece where the basket sits. The cutting boards on the make table, are blackened and scarred. KDA_4_60211E4 - --The plastic ledge in the ice machine, has red, brown and black mold. KDA_4_70211 - --The mechanical ware washing machine, had 0PPM chorine sanitizer. Person in charge called the company for repair. They will wait to see if they show up today to use machine, or they will set up a station to sanitize. KDA_4_90311B - --Located on a ledge to the right of the ice machine, the bucket and ice scoop were face up, where there is missing ceiling tile above them. COS- items were removed. KDA_5_20511A - --The water in the hand washing sink in the kitchen was turned off. Employee said it has a constant leak. COS-Water was turned on. KDA_5_20515B - --The hand washing sink in the kitchen, has a constant drip. KDA_5_50117 - --The unisex restroom off of the kitchen does not have a covered trash can. KDA_6_20214 - --The restroom off of the kitchen, does not have a self closing door. KDA_6_20215A3 - --The back exit door, has at least a 1/4" gap along the bottom of the door. KDA_6_50111 - --The east side make table is missing the handles. There is missing ceiling tile through out the kitchen. The kitchen floor is rough through out where the coating is missing. KDA_6_50112A - --There is an accumulation of dried on food debris on the west side of the two door freezer. The south wall at the end of the mechanical dish washing area, has an accumulation of dried on food debris. There is black mold above and below the ware washing sink. All of the vent covers in the kitchen have an accumulation of dust. The light covers in the kitchen have dirt and debris in them. The ledges on the exterior of the ice machine have an accumulation of dust and debris. KDA_6_50119 - --The restroom off the kitchen area was opened during business hours. COS- door was closed. KDA_7_10211 - --In the servers area, a spray bottle with a pink liquid in was with out a label. Employee said it was sanitizer. Hanging on the side of the soiled towel basket, was a spray bottle with a clear liquid in with out a common name. Employee said it was bleach. Back in the chemical room, hanging off a rack was a spray bottle with yellowish liquid in was with out a common name. Employee said it was degreaser. Hanging on the ledge of the dish washing area was a spray bottle with purple liquid in. Employee said it was degreaser. COS-All bottles were labeled correctly. KDA_7_20111B - --In the chemical storage room, there were four bottles of vertex bleach sitting on a shelf over three boxes of sierra mist and one box of brisk tea. COS-pop boxes were moved. KDA_Defacto - --Frozen food is frozen. --In the deep fryer, chicken strips 184.6F. On the grill, chopped chicken 193.4F. --In the steam table, brown gravy 136.5F. --Reach in east make table, meat loaf 41.5F. West side make table, shredded lettuce 40F, hard boiled eggs 42.4F. West side reach in make table, shredded cheese 38.4F. Ambient of west side reach in make table, 40.1F. Walk in cooler, shredded lettuce 42.3F. Ambient of walk in cooler. was 38.8F. Pepsi two door reach in, bowls of single serve salad 39.2F.	11/03/2015	28	Regular	Out
Details not available.	04/15/2014
Details not available.	08/09/2013

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_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_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_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_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50119 - Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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