HOWARD'S POPLAR PIZZA, 202 S WABASH PO BOX 1016, HOWARD, KS - Restaurant inspection findings and violations

Business Info

Name: HOWARD'S POPLAR PIZZA
Type: Restaurant
Address: 202 S WABASH PO BOX 1016, HOWARD, KS 67349
Phone: 620-374-2525
Total inspections: 5
Last inspection: Jan 26, 2016

Restaurant representatives - add corrected or new information about HOWARD'S POPLAR PIZZA, 202 S WABASH PO BOX 1016, HOWARD, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50118A2 - --REPEAT: In the make table in the kitchen there is an opened container of ready-to-eat corned beef and an opened container of ready-to-eat sauerkraut. Neither of these containers have dates on them. Corrected on Site (COS) - the manager said these were opened and prepped on Friday (1/22/16) at the earliest. He dated the containers. KDA_4_20211A2 - --REPEAT: There were two lids to food containers in the kitchen and the walk-in-cooler that were cracked and chipping. COS - the manager discarded these lids.	01/26/2016	2	Follow-up	In
4-302.14 - --The quaternary ammonia test strips are expired as of 10-15-15. This sanitizer is used for food contact surfaces in the kitchen. The wall dispenser is dispensing 200ppm sanitizer. KDA_3_30212 - --There are unlabeled food items throughout the kitchen prep area that were identified as cooking oil, bbq sauce, liquid margarine, salt, pepper, salt & pepper mixture, hot sauce, and ketchup. KDA_3_30412A - --There are plastic/styrofoam cups with no handles stored inside of the food containers in direct contact with the food for the potato mix, pizza sauce, and chicken noodle soup. KDA_3_30511A1 - --There are boxes of frozen food items stored on the floor in the walk-in-freezer. There are bags of flour and sugar stored on the floor near the walk-in-freezer. The manager said they did not have a delivery today. KDA_3_50116A1 - --In the steam table there are two tubs of gravy that are not at proper hot holding temperatures. The white gravy was measuring 94.0 F and the brown gravy was measuring 103.4 F. A kitchen employee said that he heated these and put them in the steam table approximately an hour previously. COS - these were both reheated in the microwave to above 165 F. KDA_3_50118A1 - --In the sandwich make table there is a package of ready-to-eat Turkey that is dated to discard 1/4/16. COS - the manager discarded this. In the cooler below the sandwich make table there are two packages of ready-to-eat Bologna that have no date. The manager indicated these were past date and discarded them. KDA_3_50118A2 - --In the McCall cooler there is a package of cooked brisket that has no date on it. The manager said this was cooked Friday (1/8/16). COS - he dated the package. In the walk-in-cooler there is an open gallon of milk with no date marking. The kitchen staff said that it was opened last Friday (1/8/16). COS - he dated the milk. KDA_3_50118A3 - --In the walk-in-cooler there is a container of homemade macaroni salad that is dated to discard on 1/11/16. The kitchen staff said this was prepared last Thursday (1/7/16). COS - the date was corrected to discard on 1/13/16. KDA_4_20211A2 - --There is a chipped plastic food container storing a bag of food in the reach-in-freezer in the kitchen. The lid to the chicken noodle soup container in the walk-in-cooler is cracking and chipping on the corner. There is a rubber spatula that is chipped along the edges. COS - the manager discarded this. KDA_4_60111A - --There is a container stored as clean on a shelf in the ware washing room. This container has sticker residue remaining from a date marking sticker on the outside of the container. Corrected on Site (COS) - the manager put this with the dirty dishes. There is paper and dried food residue on the blade of the can opener. The manager said this has not been used today. COS - he put the can opener with the dirty dishes. KDA_4_60111C - --There is a buildup of grease and dust in the vent hood. There is a buildup of dust/debris on top of the dishwasher. KDA_4_90311B - --There are uncovered and non-inverted pizza pans and baking sheets stored in the kitchen, as well as stainless steel tubs stored in the ware washing area. KDA_4_90311C - --In the back dining area there are styrofoam to go containers that are outside of their original protective packaging and are neither covered nor inverted. COS - the manager inverted the containers. KDA_6_20215A3 - --The front, side, and back doors all have narrow 1/4 to 1/2 inch gaps along the bottom thresholds where sunlight can be seen shining in while the doors are closed. KDA_6_50112A - --There is a slight buildup of dust/crumbs/debris below the coolers and cooking equipment in the kitchen. KDA_7_10211 - --There is an unlabeled bucket with liquid and cloths inside by the hand sink in the kitchen that was identified by the manager as sanitizer from the dispenser in the back. COS - he labeled the container. There is a spray bottle by the hand sink in the kitchen that appears to have been previously labeled, but the label has worn off and is no longer legible. - The manager labeled this as degreaser. KDA_7_20111A - --There is a spray bottle of 409 hanging beside/directly against boxes of bagged soda pop in the kitchen. COS - the manager moved the chemical. KDA_7_20111B - --The sanitizer bucket for the wiping cloths is sitting on the counter directly above the racked boxes of bagged soda pop. COS - the manager moved the sanitizer bucket. There is a bottle of hand soap sitting directly on top of the ice machine in the back room. COS - the manager moved the soap. There is a bottle of hand soap sitting on a shelf directly above stored food equipment in the back ice machine room. COS - the manager moved the soap. KDA_Defacto - --Cooking Chicken - 179.8 F --Hot water dishwasher - 163.4 F --McCall Cooler: Beef - 41.2 F Sandwich Make Table: Sliced Tomatoes - 38.9 F Cooler below Make Table: Corned Beef - 38.7 F Walk-in-Cooler: Cole Slaw - 40.4 F --Steam Table: Chicken Noodle Soup - 145.7 F --There is no hand sink in the ware washing area. The manager said that they use a vat at the 3 vat sink. Explained that he would need a variance for this and he said they will use the kitchen hand sink instead. There is an unblocked path from the ware washing area to the kitchen hand sink.	01/13/2016	19	Regular	Out
Details not available.	08/28/2014
Details not available.	04/03/2013
Details not available.	03/12/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_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_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_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_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_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_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
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.
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.

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HOWARD'S POPLAR PIZZA, 202 S WABASH PO BOX 1016, HOWARD, KS - Restaurant inspection findings and violations

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