Name: WEST ELK SCHOOLS
Type: Restaurant
Address: 1199 S State Hwy 99 HWY, HOWARD, KS 67349
Phone: 620-374-2113
Total inspections: 2
Last inspection: Jan 13, 2016
KDA_3_30414B1 - --There is a wiping stored solely in soap water. There is another wiping cloth stored in Sanibet quaternary ammonia sanitizer. The sanitizer is measuring less than 100ppm. The kitchen manager said it was made when they first came in this morning. Let her know it has probably just evaporated. She said she will make it up fresh.
KDA_3_50118A1 - --There is an opened container of cottage cheese in the walk-in-cooler that is dated as being opened 1/4/16. COS - the kitchen manager removed this.
KDA_4_60111A - --The sugar container in the dry storage area has a sticker on the outside of the container from the original manufacturer's labeling. The container was originally made for pickles and has the label for this still remaining. Corrected on Site (COS) - the kitchen manager said they don't even use this sugar anymore, the sugar they use is in a bin in the kitchen. She is discarding this container.
KDA_7_10211 - --There is an unlabeled spray bottle below the hand sink in the kitchen. The kitchen staff believes it contains a cleaning chemical, but they are not sure what it is. They said that this was left by a janitor and is not something they use. COS - the kitchen manager removed this.
KDA_Defacto - --Hot water dishwasher - 172.2 F There are containers under the drying shelf for the dishwasher that are stored as clean and have sticker residue on the outside of the containers remaining from the original manufacturer's labeling. The kitchen manager said that these containers are not for kitchen use. They sometimes use them to take items home for themselves, or for students who need large containers for projects/etc. --There are soapy water/sanitizer buckets on the counter near the garbage disposal in the kitchen. The drawers below these buckets only have clean wiping cloths in them. --Victory Cooler (Kitchen): Potato Salad - 41.6 F Walk-in-Cooler: Milk - 42.1 F Milk Cooler: Milk - 40.6 F
01/13/2016
5
Regular
In
4-302.14 - --The quaternary ammonia test strips provided by the head cook expired as of 2-1-14. She is having her supplier deliver new test strips.
KDA_3_50118A2 - --In the walk-in-cooler there is an open container of cottage cheese with no date on the container. The head cook said that the cottage cheese was opened on 10/13/15. COS - she dated the container.
KDA_4_20211A2 - --There are two measuring cups on a shelf (near the two walk-ins) that are cracked along the bottom edges. COS - the head cook is removing these from use.
KDA_4_50213A - --In the walk-in-freezer there are single-use plastic containers (such as the strawberry white tubs) that are being reused to store tomato soup and spaghetti sauce.
KDA_4_60111A - --The cornstarch and white sugar containers in the dry storage room have stickers on the outsides of the containers. The stickers were identified as remaining from the previous labeling on the container prior to it being cleaned and used for these items. Corrected on Site (COS) - these containers will be cleaned.
KDA_4_90311B - --In the kitchen there are non-inverted and uncovered bowls and plates (near the steam tables).
KDA_4_90311C - --Near the serving line there is a single stack of paper single-use trays that are stored outside of their original protective packaging, neither covered nor inverted. On a shelf near the Victory cooler in the kitchen there is a stack of aluminum pans that are not in a protective packaging, and are neither covered nor inverted.
KDA_7_10211 - --There are two unlabeled red buckets with bubbly liquids (one in the kitchen, one in the dining area) and one unlabeled blue bucket with a liquid and rag inside. The head cook identified the red buckets as being soapy water, the blue bucket as being Sanibet sanitizer. COS - she is having all buckets labeled. She said these buckets were previously labeled but it has worn off. There is an unlabeled spray bottle in the dry storage area. The head cook said this was bleach water used to clean the wall. COS - she removed the bottle to be labeled.
KDA_7_20111A - --There is a spray bottle of bleach water stored in the storage room directly next to a box of vanilla. COS - the head cook moved the bottle.
KDA_Defacto - --Hot water dishwasher - 158.9 F --In the serving area there is an unlabeled drink container that was identified as unsweetened tea for teachers. --Recommending soapy water/sanitizer in buckets in kitchen be stored inside the sinks they are sitting next to so that if they spill/splash they just go down the drain. --Steam Table: Salisbury Steak - 154.7 F Metro Hot Case: Mashed Potatoes - 159.8 F --There is a bucket of soapy water in the dining area on a cart directly above a box of gloves and rolls of paper towels. The gloves and paper towels are used strictly with cleaning only. --Walk-in-Cooler: Yogurt - 39.4 F Victory Cooler: Chef Salad - 55.4 F (The salads were made a short time before and are being served with lunch over the next two hours) Milk Cooler 1: Milk - 39.9 F Milk Cooler 2: Milk - 36.5 F
10/15/2015
10
Regular
In
Violation descriptions:
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_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_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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
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_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_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
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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