DODGE CITY HIGH SCHOOL, 2201 ROSS BLVD, DODGE CITY, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_50116A1 - --Hot box in by the ovens: chicken strips 118 F, chicken strips #2 115 F. Serving line hot box: chicken strips 117 F, chicken strips #2 119 F. The chicken strips had been prepared approximately 1 1/2 hours prior, hot held, then placed in boats 30 minutes prior, as per employee. "Corrected on site" (COS-immediately served). Repeated
- KDA_Defacto - --Serving line heat lamp: enchilada 137 F Serving line: cheeseburger 148 F Serving line #2: pepperoni pizza 142 F Hot box at east serving line: cheeseburger 142 F
|
11/17/2015 | 2 | Follow-up | In |
- KDA_3_50116A1 - --Hot holding cabinet by the serving line: cheeseburger 75 F, cheeseburger #2 93 F. The cheeseburger had been held in the front line hot well and prepared within the previous ten minutes, as per employee. Serving line hot well: ready to eat hamburgers 125 F. The hamburgers had been in the hot well for 10 to 15 minutes, as per employee. "Corrected on site" (COS-reheated to 175 F).
- KDA_5_20212A - --The maximum water temperature at the north kitchen hand washing sink, north ware washing area hand washing sink, and middle hand washing sink by the serving line was 96 F. The maximum water temperature at the west warewashing room hand washing sink was 97 F. The maximum water temperature at the hand washing sink by the ice cream machine was 94 F. The maximum water temperature at the hand washing sink in the southeast corner of the serving line was 92 F. The maximum water temperature at the employee restroom hand washing sink was 89 F.
- KDA_5_20515B - --The east faucet was leaking at the 3-vat sink in the north ware washing area.
- KDA_6_20213B2 - --Ready to eat buns were stored under an electric bug light by the office. (COS-buns were moved).
- KDA_Defacto - --Frozen foods were received frozen from an unrefrigerated truck. --Hobart cooler B: ambient air temperature of 41 F Hobart cooler D: ambient air temperature of 43 F Hobart cooler C: sliced tomatoes 40 F Sandwich cooler: ham sandwich 43 F Hobart cooler E: ambient air temperature of 43 F Hobart cooler A: ambient air temperature of 43 F Walk in cooler: ready to eat hamburger 39 F Milk cooler 1: milk 40 F Milk cooler 2: milk 42 F Milk cooler D: milk 42 F Milk cooler 3: milk 39 F Milk cooler 4: milk 43 F Milk cooler 5: milk 43 F --Microwave: cheeseburger 175 F --North dishmachine: 162.3 F West dishmachine: 175.1 F --West hot holding cabinet by serving line: ready to eat hamburger 144 F, chicken sandwich 134 F East hot holding cabinet: burrito 150 F Kitchen hot holding cabinet: hamburger 160 F Hot holding cabinet by the west salad prep: cowboy cavatini 150 F
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11/05/2015 | 5 | Regular | Out |
| Details not available. | 05/06/2015 | | | |
| Details not available. | 11/17/2014 | | | |
| Details not available. | 11/06/2014 | | | |
| Details not available. | 10/27/2014 | | | |
| Details not available. | 10/15/2014 | | | |
| Details not available. | 03/25/2014 | | | |
| Details not available. | 09/12/2013 | | | |
| Details not available. | 04/23/2013 | | | |
| Details not available. | 02/26/2013 | | | |
| Details not available. | 02/12/2013 | | | |
Violation descriptions:
- 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_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
- KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
- KDA_6_20213B2 - Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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