DAISY MAE'S CAFE, 511 W MADISON, ARKANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: DAISY MAE'S CAFE
Type: Restaurant
Address: 511 W MADISON, ARKANSAS CITY, KS 67005
Phone: 620-442-9877
Total inspections: 6
Last inspection: Dec 22, 2015

Restaurant representatives - add corrected or new information about DAISY MAE'S CAFE, 511 W MADISON, ARKANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --REPEAT: In the white cooler near the grill there is raw ground beef patties stored directly above raw shell eggs. COS - the cook rearranged. Explained that if they do not have space to separate all species completely, they should separate by cook temperature (Reminder for Establishment - Eggs: 145 F, Ground Beef 155 F). KDA_3_30111B - --There were boiled eggs, out of the shell, in a container. The owner grabbed the boiled eggs with her bare hands when she was moving the boiled eggs from one container to another. She said the boiled eggs would be chopped up and used in salads for the salad bar. Corrected on Site (COS) - the eggs were discarded. KDA_3_30211A1b - --REPEAT: In the white cooler near the grill there is an open bowl of raw egg mixture for french toast. This bowl is stored directly above an open container of cooked and chopped potatoes. COS - the cook rearranged this. KDA_3_50116A1 - --REPEAT: There are cooked hash browns sitting in a pan on the shelf below the grill. These are measuring 125.9 F. The cook said that he had not set the hash browns here very long ago, only 10 minutes or so previously. COS - the hash browns were put on the grill to be reheated. KDA_3_50116A2 - --REPEAT: There is cheese sitting out on the counter with no temperature control on it. The cheese is measuring 48.1 F. The cook said it's probably been out since around 7am. It was approximately 730am when the temperature was taken. COS - he put the cheese into the cooler. There are two tubs of butter sitting out on the counter in the kitchen. The cook said this butter is a mixture of margarine and real butter. The tubs are measuring 68.5 F and 70.0 F. He said the butter has probably been out for approximately 20 minutes. COS - these were almost empty and were put with the dirty dishes to be washed out and cleaned. There is a tub of butter (real butter and margarine mixed) sitting in ice that is measuring 47.0 F and a tub of pancake mixture that is measuring 46.7 F. These are sticking up out of the ice. Explained to the cook that these would stay colder if the ice went up the sides of the containers, rather than only touching the bottom of the container. COS - these were moved into the cooler. KDA_3_50118A1 - --REPEAT: In the silver cooler in the kitchen there are two containers of opened, ready-to-eat diced ham that are dated 12/15. COS - these were discarded. An employee asked if they could be used today since today is the 7th day. Explained that the 15th, the day they were opened, had to be counted as day 1, making today the 8th day. KDA_3_50118A3 - --REPEAT: In the silver cooler in the kitchen there is a container of boiled eggs, out of the shell, that is dated 12/11. The owner said this date is incorrect, and that these eggs should be dated 12/18. COS - The eggs were discarded (See 3-301.11(B) violation). KDA_3_60311B - --There is a reminder posted in the menus, but no disclosure for the consumer advisory. The owner verified they offer beef products and eggs cooked-to-order. She provided an example menu that has a disclosure added to it and is currently at the printing company. She said the new menus will be in before they open back up after Christmas. KDA_4_10111A - --REPEAT: In the walk-in-cooler there are salads for the salad bar and potatoes that are stored in Sterilite plastic containers that have no markings indicating they are safe for direct food contact. The food is in direct contact with the plastic of the containers. The owner showed that she has ordered in new containers to store the salads in. They will be in use after the Christmas break. KDA_4_20211A2 - --REPEAT: There is a chipped plastic container storing the egg whites of boiled eggs in the walk-in-cooler. KDA_4_50111A - --REPEAT: The silver cooler in the kitchen has rust buildup around the interior edges. The two deep coolers in the kitchen have rust buildup on the sides and tops of the coolers (on the outside). The shelf next to the silver cooler in the kitchen is rusted. The owner spoke about her plans for fixing all of these during the Christmas break. KDA_4_60111A - --REPEAT: In the dry storage area there are two containers of croutons with stickers on the top of the containers. These containers were identified as remaining from the original labeling on the container for a previous item that was stored in it. The stickers were not removed when the container was washed. Note - the owner spoke with me about plans to remove sticker residue from containers during their break (they take a week off for renovations/cleaning/etc after Christmas) KDA_4_90311B - --REPEAT: There are non-inverted and uncovered plates, bowls, and other dishes throughout the kitchen and salad bar area. The owner said they had tried inverting the plates, but they were falling and breaking. They are going to cover them with clean cloths instead. KDA_6_20214 - --REPEAT: The door to the women's restroom is not self-closing. KDA_6_50119 - --REPEAT: The door to the women's restroom is open. Cleaning and maintenance are not being performed.	12/22/2015	15	Follow-up	Out
2-301.14(E) - --The employee doing dishes was at the dishwasher clearing gunk from the drain of the sink and putting dirty dishes into the sink. He then grabbed dishes that had been run through the dishwasher and were clean to begin putting them up. Corrected on Site (COS) - educated employee on when hand washing was required. Required these dishes be rewashed. He washed his hands prior to putting up clean dishes. 5-202.14 - --There is an Atmospheric Vacuum Breaker (AVB) installed at the mop sink. When the water is turned on, water gushes out from below the bell of the AVB. There is a hose attached to the water outlet that is hanging down inside of the flood rim of the mop sink. Let the owner know that the hose needs to be hooked up out of the sink until the AVB can be replaced. KDA_3_10111 - --There is an open gallon of milk that has no date marking in the south waitressing area. No one present is sure when this milk was opened. COS - discarded. KDA_3_30211A1a - --In the white cooler near the grill top there were raw shell eggs stored on a shelf directly above raw onions and green bell peppers. COS - this was rearranged. KDA_3_30211A1b - --In the white cooler near the grill top there were raw shell eggs stored on a shelf directly above diced ham. COS - this was rearranged. In the white cooler near the grill top there were raw ground beef patties stored directly above cooked chopped potatoes. COS - this was rearranged. KDA_3_30212 - --There are unlabeled items that were identified as flour, sugar, powdered sugar, and brown sugar in the kitchen. KDA_3_30412A - --The handle to the tongs in the salad waitressing area have fallen and is in direct contact with the salad. KDA_3_30412B - --The handle to the sugar scoop has fallen and is buried in the sugar. KDA_3_30511A1 - --In the dry storage area there are boxes of food items stored directly on the floor. (Mashed potato mix, coffee in boxes, jelly) KDA_3_50116A1 - --There are hash browns in a pan sitting on the shelf below the grill top. These hash browns are measuring 70.4 F. An employee said these hash browns had been here for about 2 hours. COS - these were reheated on the grill. In the large steam table in the kitchen that has three items that are not at proper hot holding temperatures. They were as follows: Mashed Potatoes - 119.5 F White Gravy - 130.2 F Brown Gravy - 125.6 F An employee said these had all been here since 11am. It was approximately 2pm when the temperature was taken. COS - these were reheated. There is oatmeal on the counter that is measuring 77.6 F. Staff said this had been put here from the steam table around 1130am. It was approximately 2pm when the temperature was taken. They said that they set it out and heat it in the microwave prior to serving, and eventually it just gets thrown away. They are not currently using time as a control. KDA_3_50116A2 - --On the counter in the kitchen there are several items that are not at proper cold holding temperatures. They are as follows: Sliced tomatoes - 50.3 F (sliced yesterday, per staff) Chopped Lettuce - 45.5 F (chopped yesterday, per staff) Cut Lettuce Leaves - 69.7 F (cut yesterday, per staff) These have all been out of the cooler since approximately 11am, per the kitchen staff. It was approximately 2pm when the temperature was taken. COS - these were returned to the cooler. There are several items on the salad bar that are not at proper cold holding temperatures. They are as follows: Potato Salad - 48.1 F Bean Salad - 51.5 F Macaroni Salad with tomatoes - 51.0 F Pasta Salad - 50.0 F Shredded Cheese - 50.0 F Chopped Lettuce - 47.5 F Staff said that these had been put out around 11am. It was approximately 215pm when the temperature was taken. COS - these were moved to the walk-in-cooler. KDA_3_50116B - --There are raw shell eggs in a container sitting on ice on the counter in the kitchen. The eggs are heaping out over the top of this container. They are measuring 72.4 F. An employee said they had been out for approximately 2.5 hours. COS - these were moved into the cooler. KDA_3_50118A1 - --In the cooler there is ready-to-eat roast beef dated as being opened 12/1. There is ready-to-eat turkey dated as being opened 10/1. There are two containers of ready-to-eat ham dated as being opened 12/1 and 5 packages of ham with no dates on them that they believe may be 12/1. COS - these were all discarded. KDA_3_60311B - --The restaurant has a reminder for the consumer advisory in their menus, but they do not have listed what they offer cooked to order. The owner said they do beef products and eggs cooked to order. KDA_4_10111A - --There are salads for the salad bar stored in Sterilite multi-purpose containers that have no markings indicating they are food grade containers. The food is in direct contact with the plastic of the containers. There are baked potatoes in plastic sterilite tubs with no markings indicating they are safe for direct food contact. The potatoes are in direct contact with the plastic of the containers. KDA_4_20211A2 - --There is a plastic bowl that is melted along one edge in the kitchen. COS - this was removed by an employee. There are six cracked tubs (red/black/white tubs) in a stack below a prep table. An employee said these are used for produce. There are baked potatoes in the walk-in-cooler in tubs that are chipped and cracked. The pitcher being used as a scoop in the flour is chipped along one edge. KDA_4_50111A - --The silver cooler in the kitchen has rust buildup around the interior edges. The two deep coolers in the kitchen have rust buildup on the sides and tops of the coolers (on the outside). The shelf next to the silver cooler in the kitchen is rusted. KDA_4_60111A - --There is sticker residue on multiple containers throughout the establishment. The residues are identified as remaining from the original purchasing of the containers, and the containers have been washed without the sticker residues being removed. Letting the owner know that these need to be removed. Containers with stickers include: Raw chicken container, buckets that were previously used for pickles and are now used for produce and pinto beans, salad bar salads containers and containers being stored as clean. The interior of the microwave has an accumulation of dried food debris on it. COS - this was cleaned. There are two knives that are wedged between the steam table and prep table. Upon speaking with staff, they said they do not pull these tables apart and clean this area regularly. There is dried food residue in this area. COS - the knives were cleaned. KDA_4_60111C - --There is grease buildup in the vent hood. There is dust on the fan covers in the walk-in-cooler. KDA_4_90311B - --In the kitchen area and at the salad bar there are non-inverted and uncovered plates, bowls, saucers, and cooking equipment. KDA_6_20214 - --The door to the woman's restroom is not self-closing. KDA_6_30114 - --There are no hand washing signs posted at the hand sink in the kitchen or the men's restroom. Corrected on Site (COS) - provided with hand signs to be posted. KDA_6_50111 - --There is peeling paint from the ceilings and shelves in the kitchen. KDA_6_501111A - --A roach was seen in the kitchen crawling underneath the silver cooler. A second roach was seen in the dining area crawling on the the back of a seat. A pest control employee was in today during the inspection. He verified that he is in every Monday to do pest control for this establishment and has not seen any signs of an infestation. KDA_6_50112A - --There is grease spill/buildup below the cooking equipment in the kitchen. KDA_6_50119 - --The door to the woman's restroom is open. Cleaning and maintenance are not being performed. KDA_7_10211 - --There is an unlabeled bucket with a pink liquid inside in the kitchen. The employee doing dishes said this was soap water. Let him know that this needs to be labeled. KDA_7_20111A - --There is a spray can of Raid Flying Insect killer stored directly next to/against a bottle of Banana Flavor. Letting the owner know that this needs to be moved. There is a bottle of hand soap sitting on the shelf directly next to chicken flavoring. COS - an employee moved it. KDA_7_20111B - --There is a spray can of Raid Flying Insect killer stored directly above a deep freezer storing food. Letting the owner know that this needs to be moved. There is a bottle of hand soap sitting on the shelf directly above the paper towel dispenser at the hand sink in the kitchen. COS - an employee moved it. KDA_7_20212A2 - --There is Raid Flying Insect (EPA Reg No 4822-569) spray on a shelf in the kitchen. The owner said that this is used to spray their rags during the summer when flies are bad. Letting her know that this is not allowed to be used inside and needs to be removed from the establishment. KDA_7_20911 - --There is a bottle of hand lotion directly above syrup containers in the front waitressing area. KDA_Defacto - --Chlorine test strips were provided. --Cooking Hamburger - 171.4 F --Grill Top: Chicken Fry - 180.7 F Steam Table 1: Gravy - 140.7 F Steam Table 2: Vegetable Beef Soup - 160.7 F --Ownership verified. --Salad Bar: Ham - 43.2 F Mantiwoc Cooler: Ham - 41.3 F Walk-in-Cooler: Buttermilk - 43.6 F Haier Cooler: Beef - 41.1 F Pepsi Cooler: Milk - 39.9 F Waitressing Cooler: Chopped Lettuce - 40.2 F Cooler below waitressing cooler: Milk - 38.4 F --Thawing in the cooler. --The dishwasher is measuring 50ppm chlorine. --Wiping cloth stored in 50ppm chlorine.	12/09/2015	32	Complaint	Out
Details not available.	09/03/2014
Details not available.	06/24/2014
Details not available.	04/08/2014
Details not available.	03/11/2014

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
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_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
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_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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°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_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_3_60311B - Consumer Advisory for Raw or Undercooked Food (Disclosure requirements) - DISCLOSURE shall include: A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order)- or, Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
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_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_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50119 - Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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.
KDA_7_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.
KDA_7_20911 - Personal Care Items (Storage) EMPLOYEES shall store their PERSONAL CARE ITEMS in lockers or other suitable facilities.

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