RANCH HOUSE (THE), 109 N WASHINGTON, MARQUETTE, KS - Restaurant inspection findings and violations

Business Info

Name: RANCH HOUSE (THE)
Type: Restaurant
Address: 109 N WASHINGTON, MARQUETTE, KS 67464
Phone: 785-227-5640
Total inspections: 5
Last inspection: Oct 15, 2015

Restaurant representatives - add corrected or new information about RANCH HOUSE (THE), 109 N WASHINGTON, MARQUETTE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50118A1 - --In the True RIC - Deli turkey from an opened package, dated 10-8, has been held over 7 days. COS by VD 1/15 (This does not meet the threshold to require a NONC and AR.) KDA_6_50111 - --There is a loose strip of sheet metal around the inside of the WIC door, which is coming up and poses a safety risk, as well as being difficult to clean underneath it. There are several floor tiles missing in the kitchen, exposing bare plywood, which is stained, soiled, and not easily cleanable. KDA_Defacto - --True RIC - deli turkey 36F, deli ham 39F, taco meat 34F, raw sausage in a roll 43F. Ambient air temperature on the bottom shelf is 36.5F. WIC - sausage gravy 38F	10/15/2015	3	Follow-up	In
KDA_3_30211A1b - --In the WIC, a case of raw shell eggs is on a shelf directly above two pies and a bucket of sauerkraut. COS - rearranged to put eggs below the ready-to-eat items. KDA_3_50113A - --A package of deli meat is thawing on the counter at room temperature. KDA_3_50114A1 - --Sausage gravy, cooling for 4 1/2 hours per employee, is 90F in the True RIC. COS - reheated to 165 (179F) and began cooling process again KDA_3_50115A - --Sausage gravy is cooling in a deep pan in the reach-in-cooler. COS - reheated to begin cooling again KDA_3_50115B - --Sausage gravy is cooling in a pan with a lid on it, with other food stacked on top of it, on the very bottom surface of the cooler - no air circulation around the container. COS - reheated to begin cooling again KDA_3_50116A2 - --True RIC - deli ham 49F, raw burger patties 48F, raw sausage 50F, shredded lettuce 47F, cut lettuce salad 45F, raw chicken 54F. COS by VD KDA_3_50118A2 - --Milk and coconut cream pie (4 days ago) in opened containers are not dated with date for discard. COS - date marked KDA_4_204112A - --The sensor for the True RIC is not located at the bottom left portion of the cooler, which is apparently the warmest location. KDA_4_30212A - --No thermometer can be found for taking food temperatures. A digital thermometer was provided by the inspector at the last inspection, on 12-11-14. KDA_4_60111C - --The handle on the reach-in-freezer is soiled. KDA_4_60211E4 - --There is a build up of mold in the soda gun and the gun cup holder at the bar. KDA_6_30111 - --There is no soap at the Men's toilet room hand sink. COS - employee went and purchased soap, brought it back, and placed at sink. KDA_6_30112 - --There are no paper towels at the hand sink at the bar and the Women's toilet room hand sink. COS - employee went and purchased paper towels, brought them back, and placed at sinks. KDA_6_50111 - --There is a loose strip of sheet metal around the inside of the WIC door, which is coming up and poses a safety risk, as well as being difficult to clean underneath it. There are several floor tiles missing in the kitchen, exposing bare plywood, which is stained, soiled, and not easily cleanable. KDA_6_50112A - --The doors and door handles of the toilet rooms are soiled and stained. KDA_Defacto - --Bar 3-vat sink = 200ppm QA --Sausage gravy, reheated to begin cooling process over, is 179F. --Taco meat in ST is 175F --Taco meat in ST is 175F. --True RIC - milk 42F WIC - raw ground beef 42F Pepsi RIC - ambient 29.8F Freezers - food solid	09/01/2015	16	Complaint	In
Details not available.	12/11/2014
Details not available.	11/24/2014
Details not available.	03/11/2014

KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
KDA_3_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
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_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
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_204112A - Temperature Measuring Devices (Sensor Location) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
KDA_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
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_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

RANCH HOUSE (THE) respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
ALTA CONVENIENCE #6210	OSBORNE, KS
HAYSVILLE SADDLE CLUB	HAYSVILLE, KS
EL RINCONCITO MEXICAN STORE	LYONS, KS
BILSKI'S BAR AND GRILL	MERRIAM, KS
RED EYE	KANSAS CITY, KS
PAPA MURPHY'S PIZZA	WICHITA, KS
TIMBER CREEK MEATS	PARSONS, KS
DON'S PLACE	PROTECTION, KS
BILLY'S/AYR LANES	LIBERAL, KS
LOTUS EXPRESS	PITTSBURG, KS

Restaurants in neighborhood

Name
J.R.'S PLACE
CITY SUNDRIES
PIPER'S FINE FOODS
BUDDY'S INC
SMOKY HILL TRADING POST
KANOPOLIS TOWER HARBOR MARINA INC
SODERSTROM ELEMENTARY

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses

Food:
Service:
Price:
Ambience:
Cleanliness:

	Log in» \| Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (18.191.33.xxx) to everybody
	Leave your signature» Clear Make my signature public

RANCH HOUSE (THE), 109 N WASHINGTON, MARQUETTE, KS - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Violations

Type

Compliance

Do you have any questions you'd like to ask about RANCH HOUSE (THE)? Post them here so others can see them and respond.

Write your review!

Your Ratings

Your Review

About You

Optional Verification

Recently added reviews

Restaurants in neighborhood

Name

Your nickname:
I have read, and agree to the Terms of Service