BILLY VANILLY, 4036 SW HUNTOON, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: BILLY VANILLY
Type: Restaurant
Address: 4036 SW HUNTOON, TOPEKA, KS 66604
Phone: 785-228-2300
Total inspections: 5
Last inspection: Jan 13, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_30114H - --An employee was doing dishes then stopped and swept the floor with a mop. She then went to three compartment sink and ran her hands under water for about three seconds. She then put on gloves and got the following items out of the reach in: commercially prepared deli sliced turkey, spinach leaves, cooked bacon, sliced cheese, and ready to eat sliced tomoatoes. She then used her gloved hands and touched the ready to eat items to make a sandwich. The sandwich was put on a grill to cook. COS-sandwich was cooked to an internal temperature of 165F. Educated on proper hand washing. This is a new violation. KDA_3_30412B - --In a large white container labeled cocoa, a sifter all covered in cocoa and it's handle were touching the food. COS-sifter was removed. KDA_3_50118A3 - --In the FWE reach in, the following items had date marks for eight days: cooked on site sliced onions, dated 1-7 use by 1-14. An opened commercially canned and cooked on site green beans, dated 1-8 use by 1-15. An opened package of commercially prepared deli sliced smoked turkey breast, dated 1-7 use by 1-14. Two slices of made on site Lorraine quiche, dated 1-7 use by 1-14. Made on site chicken salad and pasta salad, dated 1-7 use by 1-14. COS-all items were dated correctly. Educated staff on proper date marking and left educational material. These was six potentially hazards food items out of 10 they were dated for eight days. KDA_4_204112B - --The reach in cooler in the cashier area, does not have a thermometer. KDA_4_60111A - --Stored as clean on the shelf by the three compartment sink, one container and one squeeze bottle had a piece of masking tape on it. Stored as clean in a basket over the metal make table, one ice cream scoop and one wire whisk had dried on food debris. COS(corrected on site)-all items were placed at three compartment sink. This was two items, out of about 30. KDA_5_50117 - --There is not a covered trash can in the women's restroom. KDA_6_10111A - --The kitchen floor is pitted and missing concrete in areas. KDA_6_20214 - --The men and women's restroom do not have self closing doors. KDA_6_50111 - --In the women's restroom, there is a large hole in the ceiling tile and it's sagging. Another ceiling tile is also sagging. There is one stained ceiling tile in the men's restroom. KDA_Defacto - --In the true reach in, whipping cream was 39.3F. In the FWE reach in, made on site quiche was 38.5F. In the cashier reach in cooler, commercial prepared real fruit smoothie mix was 41.3F.	01/13/2016	10	Follow-up	In
3-501.17(A) - --In the FWE reach in, made on site broccoli and cheese soup was dated 12/21. Person in charge said, it was put in the freezer on 12/21/15 and taken out of freezer on 12/29/15 and date was not updated. COS-discard dated was added. KDA_3_30211A1b - --Raw shell eggs did not have a separation from ready to eat broccoli soup, Cesar dressing and chicken, vegetable soup. COS-the soups and dressing were moved to provide a separation. KDA_3_30212 - --Next to the counter where the commercial mixer is, a container that had brown powder in it and a container that white powder in it did not have a label. Person in charge said it was cocoa and powdered sugar. In pull out bins in the make table where the commercial mixer sits, two bins with white powder in them were with out labels. Employee said they were flour and sugar. COS-all items were labeled. KDA_3_30412B - --The following items had scoop handles touching the food, cocoa, sugar, flour and powdered sugar. COS-handles were placed above the food. KDA_3_50116A2 - --In the True reach in, half and half was 45.6F. Person in charge said, she had half and half out for about 10 minutes at 11:00 AM. She also said they received a dairy order and the reach in was cleaned today. Ambient of reach in was 47.8F. half and half was put in other unit to cool down. Other items were at 43F or below. Person in charge said, this unit was serviced a couple of weeks ago. COS-items were taken out and placed in a cooler or other reach in. Repairman was called and showed up while inspector was there. At 3:25 PM, the true reach in was at 36F. KDA_3_50118A1 - --At the customer counter reach in, opened containers of half and half and 1% milk had an open date of 12/21. Items were held past seven days. COS-items were voluntarily discarded. KDA_3_50118A2 - --In the FWE reach in, opened commercially prepared deli sliced ham and turkey were with out date marking. Person in charge said meat was opened on 12/29/15. COS-opened meat was dated with correct date. KDA_4_204112B - --The reach in at the customer counter and the True reach in, did not have a thermometer. KDA_4_30111 - --The True reach in cooler was not holding all food items to 41F. Items were removed and repair man was called and showed up while inspector was there. Ambient was 47.8F. Person in charge said they had a dairy delivery and she had cleaned the unit today, so the door had been opened a while. At 3:25 PM, True reach in was at 36F. KDA_4_60111A - --Stored as clean on a shelf near the three compartment sink were the following items, 16 lids with stickers or sticker residue on them. two knives with dried on food debris on the cutting blade. One knife cover with dried on food debris, two green lids with dried on food debris and four plastic containers with dried on food debris. COS-all items were placed at three compartment sink. KDA_4_60111C - --The exterior of the ice machine, had dried on debris. KDA_4_90311B - --Stored as clean on a shelf near the three compartment sink, four metal bowls were stacked with water in them. COS-bowls were placed at three compartment sink. KDA_4_90311C - --At the service counter, all single serve items were out of packaging. The single serve cardboard cake boxes had dirt and debris on them. KDA_5_20511A - --In the kitchen, the hand washing sink was blocked by a basket of soiled towels. COS(corrected on site)-basket was moved. KDA_5_20515B - --The hand washing sink in the kitchen, had standing water in it when inspector washed hands. Person in charge said she noticed it when she came in this morning. KDA_5_50117 - --The women's restroom does not have a covered trash can. KDA_6_10111A - --The kitchen floor is pitted and missing concrete in areas. KDA_6_20214 - --The men's and women's restroom door are not self closing. KDA_6_30112 - --In the customer service area, the hand washing sink did not have hand soap. COS-soap was placed at hand washing sink. KDA_6_50111 - --In the women's restroom, there is a large hole in the ceiling tile and it's sagging. Another ceiling tile is also sagging. There is one stained ceiling tile in the men's restroom. KDA_6_50119 - --The men's and women's restroom door's were open during business hours. COS-doors were closed. KDA_Defacto - --Admiral reach in at the customer service counter, half and half 40.3F. True refrigerator reach in, buttermilk 41.6F. FWE reach in, broccoli cheese soup 36.5F. --Frozen food is frozen. --In a crock pot on the stove top, tomato, basil soup 135F.	12/30/2015	22	Regular	Out
Details not available.	09/08/2014
Details not available.	10/28/2013
Details not available.	10/15/2013

3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
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_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_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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50119 - Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed.

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