EAST BUFFET, 2906 N SUMMIT ST, ARKANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: EAST BUFFET
Type: Restaurant
Address: 2906 N SUMMIT ST, ARKANSAS CITY, KS 67005
Phone: 620-442-1520
Total inspections: 8
Last inspection: Jan 28, 2016

Restaurant representatives - add corrected or new information about EAST BUFFET, 2906 N SUMMIT ST, ARKANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --REPEAT: In the cooler below the make table by the cooking area there is a pan of raw chicken on a shelf directly above raw shell eggs, raw shrimp, and raw octopus. COS - Used Google Translate to explain that the cook temperatures of the items are different. Chicken's cook temperature is 165 F and the seafood and eggs are 145 F. This was rearranged by staff. KDA_3_30211A1b - --REPEAT: In the walk-in-cooler there is a cart that has pans of raw chicken on shelves directly above a pan of precooked pork on a stick on the bottom shelf. Corrected on Site (COS) - the owner rearranged this so that the pork was not on the bottom of the cart. KDA_3_50116A1 - --REPEAT: There were several items on the buffet steam tables that were not at proper hot holding temperatures. The staff identified all items as having been prepared in the past 25 to 30 minutes. The items were as follows: Dumplings - 117.5 F Fried Chicken - 103.1 F Chicken Nuggets - 126.9 F Egg Rolls - 127.2 F COS - all items were removed from the buffet. Staff chose to make fresh rather than reheating. KDA_3_50116A2 - --REPEAT: There were several items on the buffet cold tables that were not within proper cold holding temperatures. They were as follows: Cantaloupe - 59.9 F (Note, this was identified as having been in the refrigerator and was removed and sliced to be put on the buffet today, around 1130am.) Homemade Kimchi - 56.5 F (Note - the staff said they do make this themselves, they do not have a variance or a HACCP plan for it and are storing it in the refrigerator as a potentially hazardous item) Sushi - 48.2 F (Made approximately 30 minutes previously, per staff) COS - all items were removed from the buffet and taken to the kitchen to be put into the walk-in-cooler. KDA_4_10111A - --REPEAT: In the walk-in-cooler there is a Rubbermaid Roughneck container being used to store raw chicken. The chicken is stored in direct contact with the plastic of the container. Upon checking on the manufacturer's website online, this is listed as a durable storage container, good for storing items in basements and attics. Nothing on the manufacturer's description indicates this is a food grade container, nor are there any markings on the container itself to indicate it is food grade. COS - the owner had the chicken put into new containers. KDA_Defacto - --Strongly recommended using time as a control on all hot and cold buffet items. Used Google Translate to provide a detailed description on how to set up time as a control and what the processes are to do this business practice. Printed off the translation and provided it to the owner.	01/28/2016	6	Follow-up to Administrative Order	Out
Details not available.	06/15/2015
Details not available.	02/20/2015
Details not available.	12/04/2014
Details not available.	08/27/2014
Details not available.	05/13/2014
Details not available.	04/30/2014
Details not available.	08/21/2013

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_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_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.

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EAST BUFFET, 2906 N SUMMIT ST, ARKANSAS CITY, KS - Restaurant inspection findings and violations

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