A & W, 1903 N 14TH, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: A & W
Type: Restaurant
Address: 1903 N 14TH, DODGE CITY, KS 67801
Phone: 620-508-6040
Total inspections: 10
Last inspection: Jan 06, 2016

Restaurant representatives - add corrected or new information about A & W, 1903 N 14TH, DODGE CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_5_20515B - --There was a strong sewer gas odor in the ladies restroom. There was weak hot water pressure at the hand washing sink in the women's restroom. Repeated	01/06/2016	1	Follow-up	In
KDA_5_20212A - --The maximum water temperature at the women's restroom hand washing sink was 60 F. The maximum water temperature at the men's restroom hand washing sink was 72 F. The plumber had ran all of the hot water down the 3-vat sink drain while cleaning the drain. KDA_5_20515B - --The floor drain by the 3-vat sink was full of water and not draining. (COS-plumber snaked out the drain). The RP device in the west storage room had a constant leak resulting in water on the floor in the storage area. The drain line under the 3-vat sink had a constant leak. There was a strong sewer gas odor in the ladies restroom. Repeated KDA_6_30111 - --The soap dispenser by the warewashing hand washing sink was empty. "Corrected on site" (COS-soap was supplied). KDA_8_30411A - --The current food service license was not posted in view of consumers. The last years license was posted in the kitchen. Repeated KDA_Defacto - --3-vat sink: 200 parts per million quaternary ammonia	12/28/2015	5	Reopening	Out
KDA_2_30115 - --An employee washed her hands at the 3-vat sink. "Corrected on site" (COS-educated). KDA_3_30111B - --As the inspector arrived on site a cook placed a ready to eat hamburger on a single use wrapper with his bare hands for a customer order. KDA_3_30414D - --The sanitizer bucket by the grill was soiled with floating food debris in the bucket. KDA_3_30511A1 - --A bag of onions were stored on the floor in the walk in cooler. A case of onion rings were stored on the floor in the walk in freezer. KDA_3_50118A2 - --A container of ready to eat white gravy was held two days in the walk in cooler with no consume by date label, as per employee. KDA_3_70111D - --A cook handled a ready to eat hamburger with his bare hands and did not discard the hamburger. KDA_4_20211A2 - --Ready to eat white gravy was stored in a plastic container in the walk in cooler with cracks on both sides of the container. KDA_4_50119 - --The maximum water temperature at the 3-vat sink was 54 F. KDA_4_70211 - --An employee washed and rinsed a single use plastic food storage container then placed the container on a clean dish shelf over the 3-vat sink. The employee did not sanitize the container before putting away as clean. KDA_4_90311A - --A case of paper towels were stored on the floor in the west storage area. KDA_5_20212A - --The maximum water temperature at the hand washing sink by the warewashing sink was 53 F. The maximum water temperature at the hand washing sink by the front counter was 63 F. The maximum water temperature at the hand washing sink in the men's restroom was 65 F. The maximum water temperature at the hand washing sink in the women's restroom was 57 F. KDA_5_20515B - --The drain line under the 3-vat sink had a severe constant water leak. The floor drain under the 3-vat sink was backing up onto the floor. KDA_6_30120 - --There was not a waste receptacle located near the warewashing area hand washing sink. (COS-receptacle was provided). KDA_6_50111 - --The wall board was loose and peeling from the wall by the mop sink. KDA_7_20111A - --A container of Lime Away and a container of toaster and grill cleaner was setting on shelf next to bottles of syrup east of the 3-vat sink. (COS-chemicals were moved). KDA_8_30411A - --The current food service license was not posted in view of consumers. The last years license was posted in the kitchen. KDA_8_40411 - --The facility was open and operating without hot water available. A floor drain under the 3-vat sink was backing up onto the floor. KDA_Defacto - --Hot box in grill area: chicken 142 F Roller grill: hot dog 158 F Table top hot holding unit: hamburger 150 F --McCall cooler: hot dogs 43 F Make table: sliced tomatoes 43 F Soft serve machine: soft serve 38 F Starbucks cooler: ambient air temperature of 43 F Walk in cooler: ready to eat white gravy 41 F --Sanitizer bucket by the grill: 400 parts per million quaternary ammonia	12/23/2015	18	Regular	Out
Details not available.	12/15/2014
Details not available.	12/03/2014
Details not available.	02/19/2014
Details not available.	03/21/2013
Details not available.	03/11/2013
Details not available.	03/11/2013
Details not available.	02/27/2013

KDA_2_30115 - Where to Wash Hands- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK or APPROVED automatic handwashing facility.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_3_30414D - Wiping cloths (Clean) Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil.
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_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_70111D - FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other persons through Contact with their Hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
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_50119 - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43�°C (110�°F) or the temperature specified on the cleaning agent manufacturer's label instructions.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_30120 - A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle as specified under ¶ 5-501.16(C).
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.
KDA_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.

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A & W, 1903 N 14TH, DODGE CITY, KS - Restaurant inspection findings and violations

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