Big N' Smalls, 1438 N SUMMIT ST, ARKANSAS CITY, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- 3-302.11(A)(2) - --In the Frigidaire Cooler by the back door in the kitchen there is a bag of raw ground beef patties and two tubes of raw ground beef that are stored directly above slabs of raw pork ribs. COS - explained to the owner the difference in the cook temperatures between ground meats and whole muscle meats. He rearranged the cooler to have the ground meats on the bottom.
- KDA_3_30211A1a - --In the Frigidaire Cooler by the back door in the kitchen there is a bag of raw ground beef patties, two tubes of raw ground beef, and packages of raw pork ribs on the shelves in the cooler directly above two buckets containing raw sliced potatoes. Corrected on Site (COS) - the owner rearranged this.
- KDA_3_30211A1b - --In the Frigidaire Cooler near the hand sink in the kitchen there are pans of raw pork on the shelves directly above cooked ribs and roasts. COS - the owner rearranged this.
- KDA_3_50118A3 - --In the Frigidaire cooler by the back door there is a container of ready-to-eat polish sausages that were removed from their original package and stored in this container. They are dated 1/6/16. The owner said this date was wrong and these were prepared yesterday (1/27/16). COS - he corrected the date.
- KDA_4_60111C - --Below the prep sink there is a cabinet. The interior base of this cabinet has moisture buildup and a wet sludge on the base of it. Upon inquiring with an employee about if the sink was leaking, he said that when they scrub the water sometimes drips down through a hole in the sink (where a spray nozzle would go) and gets into the cabinet below.
- KDA_6_20214 - --The restrooms open directly into the dining room and are directly next to self-service drink coolers. The restroom doors are not self-closing. Note: The restrooms are being kept closed between uses.
- KDA_6_20215A3 - --There is a 1/4 to 1/2 inch gap at the bottom threshold of the side door in the dining area.
- KDA_6_50111 - --The floor in front of the side door in the dining room is chipped away and leaves the unsealed wood below exposed.
- KDA_6_50112A - --There are wet, soiled cloths on the floor and pushed up against the front of the coolers in the kitchen. The owner said that condensation sometimes builds up when they are in and out of the coolers a lot, and they put the cloths down to keep the moisture from building up on the floors.
- KDA_7_20111A - --There is a spray bottle of All-Purpose Cleaner and a bottle of Dish Soap stored on top of the Frigidaire Cooler by the back door in the kitchen. There are seasonings and spices stored on top of this cooler directly next to these chemical bottles. COS - the chemicals were moved.
- KDA_7_20111B - --There is a spray bottle of All-Purpose Cleaner and a bottle of Dish Soap stored directly on top of the Frigidaire Cooler by the back door in the kitchen. There is food stored in this cooler below the chemicals on top of the cooler. COS - the chemicals were moved. In the storage room there is a bottle of bleach and a bottle of dish soap on top of a shelf. These are directly above a bucket of utensils on the shelf below. COS - the owner moved the utensils.
- KDA_Defacto - --Beans reheated on the grill for hot holding in the steam table: 165.7 F --Cooking Hamburger - 156.2 F --Frigidaire Cooler (Back Door): Pork - 37.6 F Frigidaire Cooler (Near Hand Sink): Pork Roast - 40.6 F Frigidaire Cooler (Kitchen Entrance): Cheese - 45.8 F (Note - they have had this cooler open quite a bit this morning during prep. The cheese is in the door of the cooler where it is warmest from being opened, other items further back in the cooler are at proper temperatures.) --Larger Steam Table: Brisket - 147.8 F --Potato Salad prepared this morning - 40.6 F
|
01/28/2016 | 12 | Regular | Out |
| Details not available. | 08/01/2014 | | | |
| Details not available. | 07/17/2014 | | | |
| Details not available. | 08/30/2013 | | | |
Violation descriptions:
- 3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
- 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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- 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_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
- 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_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_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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