RAYS DINER, 1617 A ST, WELLINGTON, KS - Restaurant inspection findings and violations

Business Info

Name: RAYS DINER
Type: Restaurant
Address: 1617 A ST, WELLINGTON, KS 67152
Phone: 580-789-0006
Total inspections: 5
Last inspection: Nov 04, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
4-102.11(B)(1) - --REPEAT: Near the walk-in there is a bag of rolls. An employee said these rolls were being saved to use in a dressing. These rolls are in a plastic "Thank You" grocery bag. The rolls are in direct contact with the plastic of the bag. Let the employee know that these rolls should not be in this bag. He asked what type of bags would be acceptable. For today, suggested the rolls go into a regular food container or be wrapped up in plastic wrap/foil. This was not done during the inspection. KDA_3_30211A1b - --REPEAT: In the walk-in-cooler there is a tub of raw chicken sitting directly on top of a tub of cooked chicken and noodles. Explained the problem with this to a kitchen employee. COS - he put the raw chicken container on bottom. KDA_3_30212 - --There are unlabeled squirt bottles in the kitchen that the cook said were Butter, BBQ, and Teriyaki. KDA_3_50115A - --There is a pan of parboiled potatoes sitting out on the counter. Upon questioning, a kitchen employee said these were cooked this morning, approximately 1.5 hours ago. The potatoes are measuring 125.6 F around the edge of the container. They are sitting out at room temperature on the counter in a large container with the lid on. Explained to kitchen employee that these potatoes must either be kept hot or cold. He said they are cooling and waiting to be grilled for hash browns. COS - the potatoes were placed in the walk-in-freezer to be rapidly chilled. KDA_3_50116A2 - --REPEAT: There is a tub of shredded cheese sitting in an ice water bath on the counter. The cheese is measuring 46.0 F. The cook said he got the cheese out at 6:15am. It was approximately 8:20am when the temperature was taken. COS - The cheese is approximately 1 inch higher in the tub than the ice water bath reaches. Explained that this is potentially the problem to the cook. He put the cheese in the make table to cool down. Suggesting time as a control for items being kept on the counter for convenience if keeping them on ice is not keeping them within temperature. Please see inspection comments. KDA_3_50116B - --REPEAT: There are raw, shell eggs in a tub sitting in an ice bath on the counter. Internally, the eggs are measuring 58.7 F. The cook said he got the eggs out to put on the ice bath at 6:15am. It was approximately 8:20am when the temperature was taken. COS - the eggs are higher in their container than the ice water reaches. Let the cook know that this is potentially the problem. He put the eggs to the make table cooler. Suggesting time as a control for items being kept on the counter for convenience if keeping them on ice is not keeping them within temperature. Please see inspection comments. KDA_3_50118A1 - --REPEAT: In the walk-in-cooler there is an opened container of ready-to-eat cottage cheese that is dated "Opened 10/13." Upon questioning, a kitchen employee said this is probably the correct date. COS - the cottage cheese was discarded. KDA_3_50118A2 - --REPEAT: In the larger make table in the kitchen there are two tubs of chopped lettuce that are not dated. A kitchen employee said that this lettuce comes in pre-chopped and they just open the bags to use them. He said this lettuce would be from Monday (11/2). COS - he dated the lettuce. KDA_3_50118A3 - --REPEAT: In the walk-in-cooler there is a tub of ready-to-eat, homemade coleslaw. This tub is dated 10/2. Upon asking a kitchen employee, he said this date is incorrect, as he just made this Monday (11/2). COS - he corrected the date. KDA_4_50111B - --REPEAT: The bottom door seal to the small make table by the grill has a strip of the seal that is hanging down from the door. KDA_6_20214 - --There is a downstairs restroom that does not have a self-closing door. Note - the restroom is not used. KDA_6_50119 - --The downstairs restroom door was open upon beginning inspection. Cleaning and maintenance were not being performed. Note - the restroom is not used. KDA_7_20111A - --REPEAT: In the front register/drink area there is a bucket of sanitizer sitting directly next to boxes of bagged tea and a box of straws. Corrected on Site (COS) - the sanitizer was moved by the general manager. KDA_Defacto - --Small Make Table by the Grill: Diced Tomatoes - 41.2 F Cooler under Make by the Grill: Ham - 40.6 F	11/04/2015	14	Follow-up to Administrative Order	Out
Details not available.	07/30/2015
Details not available.	05/27/2015
Details not available.	05/16/2015
Details not available.	03/18/2015

4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
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_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_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_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°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_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_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
KDA_6_50119 - Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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RAYS DINER, 1617 A ST, WELLINGTON, KS - Restaurant inspection findings and violations

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