CHARTWELLS DINING SERVICE, 1700 SW COLLEGE DR, TOPEKA, KS - Restaurant inspection findings and violations

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Business Info

Name: CHARTWELLS DINING SERVICE
Type: Restaurant
Address: 1700 SW COLLEGE DR, TOPEKA, KS 66621
Phone: 785-670-1864
Total inspections: 5
Last inspection: Aug 24, 2015
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_3_30212 - --At the grill in the breakfast area, there were two squeeze bottles with out a common name. Employee said they were water. In the pizza area there were 8 squeeze bottles in the make table with out a common name. Employee said they were salad dressing. COS-Person in charge labeled these items. On a prep table in the back kitchen was a squeeze bottle with out a common name. Employee said it was olive oil. COS-bottle was labeled.
  • KDA_3_50116A2 - --In the breakfast area: shredded lettuce 46.4F. Employee said lettuce was from last night. COS-Person in charge voluntarily discarded. diced ham 49F, sliced tomato 47.4F. Employee said ham and tomatoes had been prepared at 6AM. COS-items were placed in reach in cooler. Reach in: French toast mix 49.6F. Employee said this was made at 6AM and it sits out beside the grill when he makes French toast. COS-placed in reach in. Salad area: shredded lettuce 48.7F, commercially prepared cut chicken 45.5F, commercially prepared sliced ham 43.4F, commercially prepared sliced beef 43.6F, sliced cheese 48.6F and sliced tomatoes 52F. Employee was prepping and said these items had been out for about a half hour. COS-Items placed in reach in. In the pizza area, make table reach in: tuna salad 45.3F, commercially prepared cut buffalo chicken 67.4F. Employee said these had been out since 8:30AM. COS-items were left in reach in. Sitting on ice was shredded cheese at 48.3F. COS-items was placed in walk in cooler. Gluten free station: commercially prepared sliced ham 49.2F, commercially prepared sliced turkey 47.9F, sliced tomato 53.5F. Employee said turkey and ham had been in make table since last night. Tomatoes were prepped at 10Am. COS- tomatoes were placed in reach in. Ham and turkey were voluntarily discarded. Parfait making station: cut watermelon 45F, cut strawberry 43.4F, strawberry yogurt 47.1F, vanilla yogurt 49.8F, cut cantaloupe 50.7F, cut honey dew 51.2F. Employee said these items were prepared at 9:30AM. COS-Items were replaced and placed in walk in cooler. Ambient of: breakfast reach in 41.7F, salad reach in 41.5F, parfait reach in 39.6F and the reach in for the gluten free station was 41F.
  • KDA_4_20211A2 - --On a shelf outside the ware washing room, there were two clear containers that were cracked along the food contact surface area. COS-items were discarded.
  • KDA_4_204112B - --The breakfast reach in, the pasta reach in, the salad reach in, the parfait reach in did not have thermometers. COS-employee placed thermometers in these units.
  • KDA_4_60111A - --In the consumer salad area, there was a pair of tongs and one serving spoon that had dried on food debris. In the bakery baking area, the lids that store the red velvet cake mix, the sugar and the bread crumbs had dried on food debris. COS-employee removed lids to run through the ware washing machine.
  • KDA_4_60211E4 - --In the ice machine out by the ware washing room: there is pink mold on the hinges inside the ice bin. On the ice cart stored under the ice machine, there is black and pink mold on the ledge of the cart. In the catering kitchen, there is black mold on the ledge in the ice machine.
  • KDA_4_90311B - --In the back kitchen, there were four metal pans stacked wet on a metal shelf. On a shelf outside the dish washing room. there were three black containers stacked wet. COS-items were placed at ware washing machine.
  • KDA_6_50112A - --There is an accumulation of dirt and debris beside the ice machine outside the ware washing machine. In the produce prep area there is a dirt, debris and three dead bugs beside the hand washing sink.
  • KDA_6_50118 - --In the ware washing area, the handwashing sink had food debris. COS-Employee cleaned handwashing sink.
  • KDA_Defacto - --Ambient of the following: breakfast reach in 41.7F, Delfield reach in 43F, milk self serve 36.4F, parfait reach in 39.6. --breakfast make table: shredded cheese 39.7F, reach in: liquid eggs 38.9F. Left drawer under the grill: hot dogs 36.6F. Right drawer under the grill, precooked chicken breast 36.3F. Bottom lower right drawer, raw hamburger patties 34.7F. Pasta reach in make table, cooked pasta 29.6F. salad reach in. cottage cheese 41.7F(allowing a 2 degree variance). Out on salad make table, shredded cheese 41.9( 2 degree variance). Salad make table buffalo chicken 41.4F. Out on a make table in the salad area, processed cut chicken 41.5F. Pizza area make table, mozzarella cheese 41.1F. Gluten free station make table, cut chicken 39.2F. Kolpack walk in: cooked rice 36.1F. Dairy walk in, sour cream 33.7F. Ambient of meat walk in, 30.4F. Walk in cooler, cooked Spanish rice 38.4F. In the catering kitchen, Hobart reach in ambient was 41.9F (allowing 2 degree variance). --In the back kitchen, wiping cloth bucket was 300PPM Quat. --In the breakfast cooking area: potato patty 178.6F. --In the consumer pasta area: meatballs 146.4 In the catering kitchen, chicken quarters 150.9F.
08/24/201510ComplaintIn
Details not available.10/29/2014
Details not available.05/20/2014
Details not available.01/21/2014
Details not available.09/20/2013

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