MONTANA MIKES STEAKHOUSE, 700 W WYATT EARP BLVD, DODGE CITY, KS - Restaurant inspection findings and violations
Violation code | Inspection Date | Violations |
|---|---|---|
|
Aug 28, 2008 | 6 |
|
Apr 24, 2008 | 4 |
- Violation descriptions:
- 2-301.14E - 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:
(E) After handling soiled EQUIPMENT or UTENSILS; - 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
(B) Except as specified in ¶ (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOODthat will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. - 3-501.18A1 - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds either of the temperature and time combinations specified in ¶ 3-501.17(A), except time that the product is frozen; - 3-501.19B2 - (B) If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control:
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; - 4-202.11A2 - (A) Multiuse FOOD-CONTACT SURFACES shall be:
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; - 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable smalldiameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. - 4-501.11A - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
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