Name: RAY'S APPLE MARKET #444
Type: Restaurant
Address: 115 E MAIN, COUNCIL GROVE, KS 66846
Phone: 620-767-5219
Total inspections: 9
Last inspection: Jan 04, 2016
KDA_3_50118A1 - --Delicatessen WIC: RTE diced ham package with 12/15 - 21 use by date - COS by VD.
KDA_3_50118A3 - --RTE smoked whole turkeys in cold hold display case with 14 day discard date from day of smoking in facilities smoker - COS by re-dating with todays 12/23 date mark - all smoked on 12/17.
KDA_3_50119A1a - --No written procedures, no labeling or tracking of start temperature or start times.
KDA_3_50119B1 - --Delicatessen hot hold display case - using time with breakfast menu items - Packaged clam shell foam or plastic take out containers / aluminum foil wrapped burrito - RTE sausage patties at 124 F, egg patty 122 F, 155 F breakfast sandwich) - COS by writing start time and temperature on packages.
KDA_3_50119B2 - --Delicatessen hot hold display case - using time with breakfast menu items - Packaged clam shell foam or plastic take out containers / aluminum foil wrapped burrito - RTE sausage patties at 124 F, egg patty 122 F, 155 F breakfast sandwich) - COS by marking start time - VD after 4 hours.
KDA_4_60111A - --Three knives and two stainless steel spatulas were placed soiled in the knife rack and in the clean utensil drawer - soiled with dried food debris on blade and/or food contact surfaces of the utensil - COS by pulling and washing and sanitizing all.
KDA_4_90311B - --Wisks and small spatulas with handles down in clean container holders.
KDA_6_20211A - --One light in WIC without shield.
KDA_7_10211 - --Unlabeled chemical spray bottle (purple liquid solution) in delicatessen kitchen - COS by labeling degreaser on bottle.
KDA_Defacto - --100 chlorine at the mechanical dish wash machine. --188 F on fried chicken in hot hold case. --200 ppm quaternary ammonium sanitizer at the delicatessen wiping cloth bucket. --All freezers with foods frozen solid. Deli: WIC: 24 F whole RTE chickens 26 F fried chicken Deli display cold hold case: 41 F pea salad 41 F macaroni salad True RIC: 36 F diced tomatoes 39 F RTE sliced turkey Two door True RIC: 42 F macaroni salad 42 F turkey salad Grocery Store cold hold units: 41 F packaged tuna salad 41 F cole slaw 38 F packaged cheese 41 F Buitoni Alfredo sauce 39 F carton raw shell eggs 33 F Hiland milk 40 F sour cream 39 cream cheese 36 F Dole cut salad 30 F raw chicken breast 28 F sausage links 33 F hotdogs 32 F RTE sliced turkey 34 D Dole mixed salad Produce WIC: 35 F ambient Meat Room WIC: 24 F RTE ham 27 F raw pork --Cold hold case at deli with no interior thermometer. --Delicatessen hot hold display case: 188 F chicken planks 155 F soup ST 145 F whole RTE bagged chickens Crock: 135 F soup (Delicatessen hot hold display case - using time with breakfast menu items - Packaged clam shell foam or plastic take out containers / aluminum foil wrapped burrito - RTE sausage patties at 124 F, egg patty 122 F, 155 F breakfast sandwich)
12/23/2015
10
Regular
Out
Details not available.
12/05/2014
Details not available.
11/24/2014
Details not available.
09/19/2013
Details not available.
07/12/2013
Details not available.
07/02/2013
Details not available.
02/25/2013
Details not available.
02/11/2013
Violation descriptions:
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_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_3_50119B1 - Time as a PHC - 4 hours (initial temperature) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall have an initial temperature of 5°C (41°F) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control.
KDA_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, 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.
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_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_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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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