DODGE CITY COMMUNITY COLLEGE, 2501 N 14TH AVE, DODGE CITY, KS - Restaurant inspection findings and violations

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Business Info

Name: DODGE CITY COMMUNITY COLLEGE
Type: Restaurant
Address: 2501 N 14TH AVE, DODGE CITY, KS 67801
Phone: 620-227-9276
Total inspections: 3
Last inspection: Jan 28, 2016
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Violation code

Inspection Date

Violations

Type

Compliance

  • 2-301.14(E) - --A dish washing employee handled dirty dishes with gloved hands, removed soiled gloves, donned clean gloves, then handled clean dishes. The employee did not wash her hands after handling dirty dishes or before handling clean dishes. "Corrected on site" (COS-educated).
  • KDA_3_30211A1b - --Packages of raw beef were stored over an open five gallon bucket of BBQ sauce in the walk in cooler.
  • KDA_3_30414B1 - --There was no detectable chlorine concentration in the sanitizer bucket in the snack bar. (COS-sanitizer solution of 100 ppm chlorine was prepared).
  • KDA_3_50116A1 - --Hot box by front line: baked chicken 110 F, baked chicken #2 98 F, baked chicken #3 123 F. The chicken was baked 2 3/4 hours prior, hot held on the serving line, then placed in the hot holding box 15 minutes prior, as per employee. (COS-employees discarded).
  • KDA_3_50116A2 - --Salad bar: sliced turkey 47 F. On ice by the salad bar: sliced tomatoes and shredded lettuce 47 F. East salad bar: cubed ham 46 F, lettuce salad 47 F, diced tomatoes 45 F. True cooler: sliced honeydew melon 46 F. The honey dew had been on the salad bar two hours prior, then placed in the cooler 15 minutes prior, as per employee. The foods had been placed on the salad bar two hours prior, as per employee. (COS-foods were placed in refrigeration).
  • KDA_3_50118A2 - --Three open packages of ready to eat ham and three open package of ready to eat turkey were held three days in the walk in cooler with no consume by date label, as per employee. An open package of ready to eat turkey was held two days in the snack bar reach in cooler with no consume by date label, as per employee.
  • KDA_4_20211A2 - --There was a customer dining plate with three severe chips on the sides of the plate stored as clean by the steam table serving line. (COS-removed from service).
  • KDA_4_50111A - --There was severe rust accumulation on the wire shelves in the walk in cooler.
  • KDA_4_70211 - --The maximum water temperature at the plate level in the dishmachine was 151.1 F while an employee was washing dishes. (COS-the dishmachine was turned off and after approximately five minutes the maximum water temperature was 163 F).
  • KDA_7_10211 - --There was an unlabeled container of clear solution stored under the prep table south of the True cooler. The solution in the container was bleach and water, as per employee. There was an unlabeled container of sudsy solution stored in the snack bar 2-vat sink. The solution in the container was soap and water, as per employee. A clear solution was stored in a bucket labeled as quaternary ammonia by the grill. The solution in the bucket was chlorine water, as per test strips test.
  • KDA_Defacto - --Salad bar: sliced tomatoes 42 F On ice by the salad bar: sour cream 40 F East salad bar: cottage cheese 41 F, cubed turkey 38 F Milk dispenser: milk 41 F True cooler: sliced honey dew melon 39 F Walk in cooler: sliced tomatoes 34 F Travelson cooler: chili 39 F Snack bar make table: diced tomatoes 39 F Snack bar reach in cooler: sliced ham 40 F --Sanitizer bucket under the prep table south of the True cooler: 200 parts per million (ppm) chlorine. Sanitizer bucket by the grill: 100 ppm chlorine --Steam table: mashed potatoes 169 F, ground beef 169 F Steam table #2: pasta 161 F
01/28/201611RegularOut
Details not available.12/09/2014
Details not available.02/18/2014

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