RAMBLERS STEAKHOUSE, 404 ELM ST, WAMEGO, KS - Restaurant inspection findings and violations

Business Info

Name: RAMBLERS STEAKHOUSE
Type: Restaurant
Address: 404 ELM ST, WAMEGO, KS 66547
Phone: 785-456-7402
Total inspections: 5
Last inspection: Oct 05, 2015

Restaurant representatives - add corrected or new information about RAMBLERS STEAKHOUSE, 404 ELM ST, WAMEGO, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30511A1 - --There was a box of hoagie buns placed on the floor of the walk in cooler. Corrected on site, item was moved. KDA_4_60111A - --On a shelf below the steam table, there was a rectangular plastic container, stored as clean, with a white powdery substance on the exterior surface. Corrected on site, item was placed at the dish machine for ware washing. KDA_7_10211 - --In a box under the sink portion of the dish machine there was an unlabeled plastic spray bottle containing a red liquid. Person in charge said that the liquid was degreaser. Corrected on site, item was labeled. KDA_Defacto - --The ambient air temperature in the make table was 47.3F. There were no food items in the make table at the time of the inspection. Person in charge said that ice baths are used in both drawers of the make table when food is placed in the make table. The kitchen staff empties the make table during the hours the kitchen is closed (2:00 - 5:00 pm, Monday-Thursday).	10/05/2015	4	Follow-up	In
2-301.14(E) - --The grill cook did not wash her hands after handling soiled dishes and before handling a clean container of taco meat. (corrected on site (cos) educated employee when to wash and employee handwashed) KDA_2_30114H - --The grill cook did not wash her hands after handling raw hamburger and before putting on a new pair of gloves to handle a ready to eat hamburger bun. (cos-educated employee when to wash and employee washed hands) KDA_3_30211A1b - --In the walk in cooler, raw beef steak was stored above ready to eat ham. (cos-ham was moved to another shelf away from raw meat) KDA_3_30212 - --Located on the shelf below the steam well, there was no common name on a bottle that held a white substance. The employee said the substance was salt. Located above the grill on a shelf, there was no common name on a container that held a yellow liquid. Employee said the liquid was oil. (cos-food items labeled) KDA_3_30511A1 - --In the walk in cooler, one box of raw beef steaks were stored on the floor. Located by the ice machine, one box of crackers was stored on the floor. KDA_3_50116A2 - --In the refrigerated make table, deli ham cold holding at 52.1F. Ambient temperature of the make table was 55.5F. Employee said the ham had been in the cooler for about 20 minutes. (cos-the ham was moved to the walk in cooler) KDA_3_50118A1 - --In the walk in cooler, made on-site salsa dated for 9/6. The salsa was held over 7 days. (cos-salsa voluntarily discarded) KDA_3_50118A2 - --In the walk in cooler, there was no date marking on cooked on-site pulled pork, cooked corn, and cooked taco meat. Employee said the pulled pork was cooked on 9/17 and the corn and taco meat were cooked on 9/18. (cos-food items dated) KDA_4_30111 - --The make table is not maintaining 41F or below. Ambient 55.5F. KDA_4_60111A - --In the kitchen below the steam well, there was two pans stored as clean with dried food debris. In the kitchen beside the grill, there was one metal spatula and two knives stored as clean with dried food debris. The gaskets of the small make table in the kitchen had a buildup of mold and food debris. KDA_4_60111C - --There was an accumulation of grease on the sides of the fryers and grill. There was sludge build-up in the soda gun holder. KDA_4_60211E4 - --There is mold buildup on the inside ledge and side walls of the ice machine. KDA_4_90311A - --In the outside storage shed, one box of single use cups were stored on the floor. KDA_6_30114 - --There are no signs in the restrooms that notifies food employees to wash their hands. KDA_6_50112A - --There was dust on the ceiling and walls in the kitchen. There was mold on the east wall in the walk in cooler. There was dust on the ceiling in the walk in cooler. There was an accumulation of dust on a fan in the kitchen. There was accumulation of debris along the baseboards in the food storage room. There was an accumulation of grease on the floor below the fryers/grill area. KDA_7_10211 - --In the kitchen below the three compartment sink, there was no common name on a working bottle that held a yellow liquid. Employee said she did not know what chemical was inside the bottle, but thought it might be bleach water. (cos-liquid discarded down drain) In the bar area, there was a bucket with clear liquid that was not labeled with the common name. Employee said the liquid was sanitizer. (cos-bucket labeled) KDA_Defacto - --Commercial dishmachine: 100 parts per million chlorine Bar three compartment sink: 100 parts per million chlorine --cooking/hamburger 161.3F --Food in Freezer-all frozen --on ice/shredded cheese 42.3 beer cooler/ambient 39.8F walk in cooler/baked potatoes 38.6F --steam well/mashed potatoes 176.4F warmer/nacho cheese 141.1F --wiping cloth bucket/100 parts per million chlorine	09/21/2015	17	Regular	Out
Details not available.	04/22/2014
Details not available.	04/07/2014
Details not available.	04/03/2013

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_2_30114H - Wash Hands (Gloves) 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 before donning gloves for working with FOOD.
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_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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.

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RAMBLERS STEAKHOUSE, 404 ELM ST, WAMEGO, KS - Restaurant inspection findings and violations

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