NORTHWEST ELEMENTARY, 2100 SIXTH STREET, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: NORTHWEST ELEMENTARY
Type: Restaurant
Address: 2100 SIXTH STREET, DODGE CITY, KS 67801
Phone: 620-371-1030
Total inspections: 8
Last inspection: Jan 15, 2016

Restaurant representatives - add corrected or new information about NORTHWEST ELEMENTARY, 2100 SIXTH STREET, DODGE CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --The dish washing employee handled soiled dishes then handled clean dishes from the dishmachine. The employee did not wash her hands after handling soiled dishes or before handling clean dishes. "Corrected on site" (COS-educated and hands washed). KDA_3_50116A1 - --Hot box #2: sliced potatoes 117 F, sliced potatoes #2 114 F, sliced potatoes #3 123 F. The potatoes were cooked, placed in individual portion cups, then placed in the hot holding unit approximately 30 minutes prior, as per manager. (COS-served out). KDA_4_204112B - --The thermometer in the hot box #2 had a minimum available reading of 200 F. KDA_6_20213B2 - --An electric bug light was hanging on the wall over sliced bread by the desk. KDA_6_20215A3 - --There was a 1/2 inch gap along the bottom of the east exterior door in the cafeteria. KDA_7_10211 - --A yellow solution was stored in a bottle labeled as degreaser in the 3-vat sink. The solution in the bottle was bleach, as per manager. (COS-bottle was labeled). KDA_Defacto - --Dishmachine: 173.6 F --Hot box: sliced turkey ham 147 F Hot box #2: sliced potatoes 134 F --Sanitizer bucket by the desk: 400 parts per million quaternary ammonia --Walk in cooler: ready to eat roast beef 37 F Milk cooler: milk 43 F	01/15/2016	7	Regular	In
KDA_3_50115A - --A container of ready to eat taco stew (102 F) was cooling at room temperature on a cart by the oven for 30 minutes, as per employee. (COS-placed in the walk in freezer). KDA_3_50116A1 - --Hot box by the oven: taco stew 113 F, taco stew #2 115 F. The taco stew had been hot holding in the hot box for 30 minutes, as per employee. Serving line buffet: taco stew 114 F. The taco stew had been setting at room temperature on the serving line for 20 minutes, as per employee. "Corrected on site (COS-taco stew in hot box was reheated to 165 F and the taco stew on the serving line was immediately served). KDA_3_50116A2 - --Setting on the side of the salad bar at room temperature: lettuce salad 59 F. (COS-immediately served out). KDA_Defacto - --Dishmachine: 165.5 F --Hot box by the serving line: taco stew 133 F. --Microwave: taco stew 165 F --Setting at room temperature on a cart by the oven: taco stew 102 F. The taco stew had been cooling at room temperature for 30 minutes, as per employee. --Walk in cooler: lettuce salad 43 F Milk cooler: milk 43 F	09/17/2015	4	Regular	In
Details not available.	01/22/2015
Details not available.	09/15/2014
Details not available.	02/26/2014
Details not available.	11/07/2013
Details not available.	03/27/2013
Details not available.	02/05/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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.
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_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.

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NORTHWEST ELEMENTARY, 2100 SIXTH STREET, DODGE CITY, KS - Restaurant inspection findings and violations

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