WESTONS, 323 MAIN, STOCKTON, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_Defacto - --In compliance as it related to a food that had no date and was discarded. (Corrected at the prior inspection) --In Compliance related to avoiding raw shell eggs above RTE foods in cooler. --In Compliance with ambient air temperature device being located in WIC. (Corrected at prior inspection) --In Compliance with auto wash machine. Unit has been brought in to proper sanitizing. (Tested at 100 parts per million) --In compliance with cold hold at make table ice bath container. Cut tomatoes at 38, diced tomatoes at 37 and shredded lettuce at 39. --In compliance with Date marking and not exceeding more than 7days holding for items marked. --In compliance with storing chemicals in appropriate location not above RIC.
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12/03/2015 | 1 | Follow-up | In |
- 4-203.12 - --One ambient air temperature devices in walk in cooler with interrupted liquid measure fluid reads up to 80. A second one in the same unit reads 29. Actual multiple foods probed showed 37 & 38. Corrected by placing a new one in from another unit that didn't need one.
- KDA_3_10111 - --1/2 pint of milk within an open carton in the kitchen RIC and 1 quart of milk within an open gallon container in the Walk in cooler with no date mark. Neither cook or owner could tell when they were opened. Discarded.
- KDA_3_30211A1a - --three cartons of raw shell eggs on top shelf above closed bag of unpeeled apples on shelf below. Corrected by placing eggs at bottom.
- KDA_3_50116A2 - --Shredded lettuce at 52 and cut tomatoes at 57 in plastic container that are sitting on the lids of the containers that are just sitting on a fully loaded ice tote and not surrounded within the ice to the top level of the food, to maintain at 41 or less. Corrected with education and cook placing deeper into the ice.
- KDA_3_50118A3 - --one small 1/4 pound bag of cooked taco meat with date mark of RIC, held greater than the 7 days allowable. Discarded
- KDA_4_70211 - --Food equipment and utensils just run through the auto wash machine, that uses chlorine as a sanitizer, was tested with both the establishment and inspector test strips and showed no detect. Bulk supply bucket is 3/4 full and long duration of priming showed no fluid being pumped through the clear tubing. Owner called in to company representative to have it serviced and will use the 3 compartment sink till fixed within 10days.
- KDA_7_20111B - --One gallon container of bleach sitting on top of Reach in cooler in the kitchen. Moved to under the 3 compartment sink.
- KDA_Defacto - --cheese burger from grill at 189 --cooked chili holding in kettle on stove top at 199 --hot water at hand sink 107 ok --Other cold holding: Storeroom upright and chest freezers with foods solid. Kitchen: [Maytag]Reach in freezer solid. [SrticAir]RIC,taco meat at 37. Back storeroom south of kitchen with[Kenmore]RIFreezer-foods solid.
|
11/23/2015 | 8 | Regular | Out |
Violation descriptions:
- 4-203.12 - Ambient air and WATER temperature MEASURING devices that are scaled IN Celsius or dually scaled IN Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C IN the intended range of use. ambient air and WATER temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±3°F IN the intended range of use.
- KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
- 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_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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- 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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