| No violation noted during this evaluation. | 07/16/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 04/15/2015 | Regular |
| No violation noted during this evaluation. | 12/18/2014 | Follow Up LOC |
- Light intensity
Observation: Lights are burnt out in walk-in freezer and walk-in cooler (raw chicken kept here).
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors dirty in kitchen and prep area. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Hot hold drawers for potatoes and gravy have spills in them. Corrected.
|
12/16/2014 | Regular |
| No violation noted during this evaluation. | 12/02/2014 | Follow Up LOC |
- Physical facilities maintained in good repair
Observation: Hot drawers for potatoes and gravy are bent.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Coleslaw was 48.6F
- Posting of a valid license
Observation: Food license must be posted.
|
10/13/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dirty floors, mop sink, and missing tiles in ceiling above the drive thru station.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Dirty hood vents above grill area.
- Handwashing cleanser, availability
Observation: No soap at handwash sink in kitchen.
- Hand drying provided
Observation: No paper towels at handwash sink in kitchen.
- Posting inspection reports
Observation: Most recent inspection report not posted in public eye. --Observation: Most recent inspection report not posted.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Dirty counters, equipment, walls are greasy behind fryer area. Dirty fans in walk-in cooler.
- Light bulbs, protective shielding
Observation: Light bulb in walk-in cooler was missing light shield.
|
10/08/2014 | Pre Opening |
| No violation noted during this evaluation. | 08/08/2014 | Physical Recheck |
- Physical facilities maintained in good repair
Observation:Stains on ceiling tiles at entrance to facility.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Dirty a/c vents on ceiling of entrance to facility.
|
08/01/2014 | Physical Recheck |
- Physical facilities maintained in good repair
Observation: Cracked counter top on hot hold well area of buffet.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Ice build up on door and light bulb of walk-in freezer. --Observation:Floors by mop sink & large holding sink were wet. Corrected.
- Posting of a valid license
Observation: Food license not displayed.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Chicken fried steak on buffet line was 90F. Food was disposed of. Corrected on site.
- Posting inspection reports
Observation: Last inspection report not displayed in public eye.
|
05/07/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Exteriors of equipment by oven and surfaces.
- Posting of a valid license
Original food service license and last inspection report must be displayed in public eye.
- Responsibilities of Permit Holder
Original food service license and last inspection report must be displayed in public eye.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment Floors in poor repair . Noted food, flour, water on floor today.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Roasts held at a temperature of 130°F or above
Steam table fried chicken was 116-109F. Food was disposed of. Corrected at time of inspection
|
12/18/2013 | Routine |
- Capacity, availability, and pressure of hot and cold water
|
12/17/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
04/05/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/29/2013 | Routine |
- Plumbing system repaired according to law
Warewashing area has mopsink that is plugged and overflowing on floor by 3 compartment sink. Floor drains here may be plugged also.
|
03/27/2013 | Routine |
- Posting of a valid license
New license was mailed to corporate office in Kansa. This should be posted in this food establishment. Most recent inspection report should be posted in area where public can view it.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood vents above fryers and air vents in ceiling were soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Tables & chairs in restaurant were dirty
- Hand drying provided
Kitchen handsink has broken soap dispenser
- Handwashing cleanser, availability
Kitchen handsink has broken soap dispenser
- Responsibilities of Permit Holder
New license was mailed to corporate office in Kansa. This should be posted in this food establishment. Most recent inspection report should be posted in area where public can view it.
- Plumbing system repaired according to law
Warewashing area has standing water and mop sink drain appears to be draining slow.
- Designated areas for employees
use of designated areas by employees
|
03/12/2013 | Routine |
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