DOUBLE D'S SPORTS BAR, 405 E 8TH ST, OVERBROOK, KS - Restaurant inspection findings and violations

Business Info

Name: DOUBLE D'S SPORTS BAR
Type: Restaurant
Address: 405 E 8TH ST, OVERBROOK, KS 66524
Phone: 785-665-7000
Total inspections: 5
Last inspection: Nov 23, 2015

Restaurant representatives - add corrected or new information about DOUBLE D'S SPORTS BAR, 405 E 8TH ST, OVERBROOK, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1a - --Located in the walk in cooler (WIC), there was a container of raw shell eggs stored on a shelf above a shelf with raw lettuce, lemons, peppers, and assorted vegetables. Corrected on site (COS)- moved eggs. KDA_3_30511A1 - --Located under the back kitchen prep table, there was a box of potatoes stored on the floor. KDA_3_50118A1 - --Located in the WIC, there was a container of mac and cheese with a date of 11/13. The kitchen employee confirmed date. COS- discarded. KDA_4_20211A2 - --Located on the dish rack at the back of the kitchen, there was one plastic food container that was badly cracked and held together with white duct tape. COS- discarded. KDA_4_60111A - --Located on the dish shelf at the back of the kitchen, there were three metal food containers stored as clean that were soiled with food debris. COS- moved to wash area. Located on the dish shelf at the back of the kitchen, there was one plastic food container stored as clean that had a sticker on it. COS- moved to wash area. KDA_4_60111C - --The front and sides of the smoker are soiled with grease. There is grease on the vent hoods over the kitchen grill and fryer. There is grease on the sides of the fryer. There is grease on the back of the grill. The fan guards of the WIC are dusty. KDA_4_60211E4 - --There is mold on the ice chute of the soda fountain. KDA_4_90311B - --Located on the dish rack at the back of the kitchen, there were three stacks of three metal food containers each, stored as clean, that were stacked wet. KDA_6_50111 - --There is a cracked floor tile in the dining room. KDA_6_50112A - --There is splatter on the wall behind the dryer. The floor of the WIC has an accumulation of debris. There are approximately 30 rodent droppings on the warewash machine chemical containers, on the bottom inside of the warewash machine, and on the floor along the walls behind the warewash machine and three vat sink. KDA_Defacto - --make table (MT)- cut lettuce 41F, shredded cheese 40F, cut tomatoes 36F, pulled pork 32F, reach in cooler (RIC) under MT- raw beef 36F, walk in cooler (WIC)- garlic mashed potatoes 35F, salsa 41F, --test strips available --The person in charge (PIC) stated that the new menus are still being printed, but will be done soon. There was a sign up at the front of the store stating the food items that are available undercooked.	11/23/2015	11	Follow-up	Out
4-302.14 - --There were no test strips available to measure the chlorine sanitizer concentration in the three vat sink and the dishwasher. 3-302.11(A)(2) - --Located in the WIC, there was a plastic container with a tube of raw ground beef stored directly on top of a box of raw bacon. COS- moved bacon. Located in the reach in cooler (RIC) under the make table (MT), there was a plastic container of raw beef stored on a shelf over a container of raw pork tenders. COS- moved pork tenders. KDA_2_30114F - --The kitchen employee handled a spray bottle of an unknown chemical and soiled utensils before immediately donning gloves to prepare a pork tender. Corrected on site (COS)- discarded gloves, washed hands. KDA_3_30211A1a - --Located in the walk in cooler (WIC), there was a box of raw shell eggs stored in contact with a bag of raw jalapenos. COS- moved. KDA_3_30211A1b - --Located in the WIC, there was a package of raw beef steak stored directly on top of containers of pickles and mustard. COS- moved beef steak. Located in the WIC, there was a bag of raw ground beef stored on a shelf over a container of taco meat, a container of macaroni and cheese, and a case of beer. COS- moved raw beef. KDA_3_30212 - --Located on the stove next to the grill, there were unlabeled containers of yellow liquid, clear liquid, white powder, and black powder which the kitchen employee identified as oil, water, salt, and pepper, respectively. Located on the spice shelf, there were two unlabeled Ziploc bags of brown powder which the kitchen employee identified as the rub used for their meats. KDA_3_30511A1 - --Located in the hallway where the WIC is, there was one box of white rolls stored on the floor. KDA_3_50116A2 - --Located on the floor of the kitchen next to the fryer, there was a large container of chicken wings at 58F. The kitchen employee stated that she had taken them out to make an order 30 minutes prior. COS- moved to WIC. KDA_3_50118A2 - --Located in the RIC under the MT, there was an opened gallon of milk with no date. The kitchen employee stated that it had been opened on 11/10. COS- dated. Located in the WIC, there was an opened bag of hot dogs, a container of refried beans, a container of chili, and a container of mashed potatoes with no dates. The kitchen employee stated that the hot dogs, refried beans, and chili had been opened or made on 11/10 and the mashed potatoes had been made on 11/9. COS- dated. KDA_3_60311B - --The menus did not have a disclosure for foods that area available cooked to order (steaks, hamburgers). There were no asterisks next to these items on the menu. COS- made sign indicating items available cooked to order. KDA_3_60311C - --The menu did not have a reminder statement on the menu reading " Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions". COS- made sign indicating items available cooked to order. KDA_4_60111A - --Located in a drawer under the prep table next to the MT, there was an egg slices, an attachment to a small stand mixer, and a pizza cutter stored as clean that were soiled with dried food debris. COS- moved to wash area. Located on the dish shelf at the back of the kitchen, there were five plastic lids stored as clean that were soiled with sticker residue. COS- moved to wash area. Located on the dish shelf at the back of the kitchen, there was one metal food container lid, one plastic food container lid, and one metal food container stored as clean that were soiled with dried food debris. COS- moved to wash area. Located next to the back kitchen prep table, there was a stand mixer with an attachment and mixing bowl that were soiled with dried food debris. The kitchen employee said that they had not used the mixer since yesterday. COS- moved to wash area. KDA_4_60111C - --The base of the small stand mixer was soiled with dried food debris. The vents on the side of the smoker are soiled with an accumulation of dust. The front of the smoker is soiled with an accumulation of grease. There is dust and debris on the vent hood over the grill in the kitchen. The fan guards of the WIC have an accumulation of dust on them. KDA_4_60211E4 - --There is an accumulation of mold in the ice chute of the soda fountain at the drink station. There is an accumulation of mold in the soda nozzle at the bar area. KDA_4_90311A - --Located on the dish shelf at the back of the kitchen, there was a plastic container with debris in the bottom of it that was being used to store clean plastic food container lids in it. Located in the front drink station, there was a box of single use napkins and a box of single use cups stored on the floor. Located next to the prep table by the MT, there was a box of single use to go containers stored on the floor. Located at the dish shelf at the back of the kitchen, there were two plastic food containers and one plastic food container lid stored as clean on the floor. Located at the bar area, there were two boxes of single use plastic cups stored on the floor. Located in the downstairs storage area, there was a box of single use foam bowls stored on the floor. KDA_5_20515B - --The hand sink at the front drink station only has a trickle of water come out when the faucet is turned on. KDA_6_30111 - --There was no hand soap provided at the kitchen hand sink. COS- provided soap. KDA_6_50111 - --There is a cracked floor tile in the dining room area. KDA_6_501112 - --There was one dead roach located in the downstairs women's restroom. KDA_6_50112A - --There are 30 dried rodent droppings on the floor along the wall under the three vat sink and around the warewash machine. There is an accumulation of debris on the floor of the WIC. There is debris splattered on the wall along the back of the kitchen. KDA_7_10211 - --Located on the prep table next to the MT, there was an unlabeled bottle of clear liquid which the kitchen employee could not identify but stated that it smelled like a cleaner. COS- discarded. Located in the drink station area, there was an unlabeled container of blue liquid which the bar employee identified as sanitizer for the tables. COS- labeled. KDA_7_20111A - --Located under the counter of the drink station, there was a container of liquid enzymes stored in contact with a box of iced tea sugar. COS- moved liquid enzymes. Located on the prep table next to the MT, there was a bottle of window cleaner and a bottle of unidentifiable chemical liquid stored in contact with a sleeve of two ounce single use plastic cups. COS- moved chemicals. KDA_Defacto - --hamburger 173F --MT- ham slices 37F, diced tomatoes 35F, shredded cheese 39F, sliced tomatoes 40F, cut lettuce 37F, RIC under MT- shredded lettuce 43F, pizza sauce 41F, raw pork tenders 41F, WIC- taco meat 41F, mac and cheese 39F, raw beef 40F, --three vat sink CL sanitizer concentration- 50ppm warewash machine CL sanitizer concentration- 50ppm	11/12/2015	23	Regular	Out
Details not available.	05/13/2014
Details not available.	11/25/2013
Details not available.	05/28/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
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_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_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_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_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) 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 not clearly marked to indicate the 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 for a maximum of 7 days, 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_3_60311C - CONSUMER Advisory for Raw or Undercooked FOOD (Reminder requirements) - Reminder shall include asterisking the animal-derived FOODS requiring Disclosure to a footnote that states: Regarding the SAFETY of these items, written information is available upon request- consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness- or, consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
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_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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.

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