PAOLUCCI RESTAURANT, 115 S 3RD, ATCHISON, KS - Restaurant inspection findings and violations

Business Info

Name: PAOLUCCI RESTAURANT
Type: Restaurant
Address: 115 S 3RD, ATCHISON, KS 66002
Phone: 913-367-1241
Total inspections: 6
Last inspection: Jan 21, 2016

Restaurant representatives - add corrected or new information about PAOLUCCI RESTAURANT, 115 S 3RD, ATCHISON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-304.15(A) - --With gloves on the cook handled raw sausage patties and cracked raw shells eggs. She then picked up a clean plate with her gloved hand but did not wash her hands between activities. COS, the cook washed her hands and donned new gloves. 4-302.14 - --There are no quaternary ammonia test strips for the sanitizer solution in the lounge. The owner said they have been ordered and should be arriving today. KDA_3_30211A1b - --In the WIC by the kitchen a container of raw sausage was stored over a container of cooked pork. COS, moved. KDA_3_30511A1 - --In the dry storage room boxes of grease are stored directly on the floor. KDA_3_50114A2 - --In the kitchen WIC a 5 gallon bucket of meat sauce had a temperature of 56 F. It was date marked 1/18. COS, discarded. KDA_3_50116A2 - --In the wait station pats of butter had a temperature of 46 F. In the WIC a container of diced ham had a temperature of 46 F. KDA_3_50118A2 - --In the MT in the kitchen a container of cottage cheese was not date marked. The cook said it was opened on Monday 1/18. COS, dated. In the RIC in the wait station a gallon container of milk and a 1/2 gallon container of chocolate milk was not date marked. The server said it was opened yesterday, 1/20 between 8:00 AM and 11:00 AM. COS, dated. KDA_3_50118A3 - --In the MT in the kitchen a container of twiced baked potato filling was date marked 1/20 to discard on 1/27. COS, dated correctly. KDA_4_10111A - --In RIC in the kitchen across from the cook line a cheese slices were stored in direct contact with a non-food grade Sterilite container. Also, in the RIC below the MT in the kitchen cheese was stored in a non-food grade container. Also, in the RIF in the kitchen fried shrimp was stored in a non-food grade Sterilite container. COS, containers lined. KDA_4_20211A2 - --On a hook in the kitchen a spatula was stored as clean that was chipped and cracked. Also, in the bakery room a slotted utensil stored as clean was melted at the end. COS, discarded. KDA_4_60111A - --The meat slicer has dried food debris on the blade. KDA_4_90311A - --In the deli there are boxes of utensils stored directly on the floor. KDA_4_90411B - --In the wait station there are containers of utensils with the lip contact surface up. KDA_5_50117 - --There is not a covered waste receptacle in the women's toilet room in the lounge. KDA_6_30114 - --There is not a sign to notify employees to wash their hands in any of the toilet rooms or in the bakery, employee toilet room, or wait station handwashing sinks. KDA_6_50111 - --The ceiling above the cook line is bowing. KDA_6_50112A - --There is dust on the vent covers over the cook line. There is food debris below the equipment in the kitchen. There is mold on the ceiling in the WIC by the kitchen. KDA_7_10211 - --In the lounge 3 spray bottles of blue liquid were not labeled. The bartender said it was sanitizer. COS, labeled. KDA_7_20111A - --In the lounge a spray bottle of sanitizer was hanging on a rack directly next to boxes of concentrated soda. COS, moved. Also, a bottle of tobasco sauce was stored on a shelf next to a bottle of lotion and other chemicals. COS, moved. KDA_Defacto - --Proper cold holding temperatures: Kitchen: ice bath: pooled eggs 41 F, diced ham 41 F MT: sliced tomatoes 39 F RIC below the MT: twice baked potato filling 39 F RIC below the cook's prep table: corned beef 35 F Kenmore RIF: foods frozen Chest freezer: foods frozen Wait station: Coca Cola RIC: milk 40 F Deli: Pie case: cream pie 41 F MT: sliced tomatoes 42 F RIC below: cream cheese 36 F Bakery: chest freezer: foods frozen RIC/RIF: sour cream 39 F, foods frozen Dry storage area: Westingouse RIF, Kenmore chest: foods frozen WIC: lettuce 38 F Lounge: Kenmore RIF: foods frozen Amana RIC/RIF: made on site ranch dressing 41 F, foods frozen --Proper cooking temperatures: sausage patty: 197 F --Proper hot holding temperatures: Steam Table: gravy 163 F, marinara 154 F, meatballs 135 F Soup Warmer: chicken noodle soup 173 F hot dog roller: smoke sausage 172 F --Proper sanitizer concentration: warewashing machine: 100ppm chlorine --The establishment receives service from a licensed pest control company.	01/21/2016	20	Regular	Out
Details not available.	09/04/2014
Details not available.	05/08/2014
Details not available.	04/05/2014
Details not available.	04/11/2013
Details not available.	03/21/2013

3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
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_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_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
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_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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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_4_90411B - Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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_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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PAOLUCCI RESTAURANT, 115 S 3RD, ATCHISON, KS - Restaurant inspection findings and violations

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