RED'S FAMILY RESTAURANT & CATERING, 222 N POMEROY AVE, HILL CITY, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- 4-101.11 - --Shredded lettuce stored in a [Sterilite] non-food grade plastic container, located in the two-door reach in cooler at the center of the kitchen. Transferred contents to food grade cambro.
- KDA_3_50116A2 - --Raw egg batter for breading chicken fried chicken & steaks at 66 and chicken and raw tenderized steak meat at 60 in small table top dorm cooler. Frequent repeated use during the course of food preparations renders the small type cold holding unit to not have the capacity to recover cold holding temperatures of the meats at 41 or less. As a measure of correction the owner has discontinued use of this unit and the cook removed from the kitchen.
- KDA_4_204112B - --No ambient air temperature device was in the table top dorm reach in cooler. Corrected today by the removal and discontinued use of this unit.
- KDA_4_60111A - --Wall potato slicer with dried on food residue and was used this morning with some fresh potato residue on the cutting blades. Owner said it was used yesterday and was overlooked in cleaning by the evening shift. Cleaned while inspector on site.
- KDA_6_20215A3 - --No measure yet taken to close the gap at the east back loading walk through door with a 1/4 to 1/2 inches gap. (No evidence of rodent activity)
- KDA_Defacto - --As a point of information,the original violation, at the prior inspection, was due to cold holding issue of lettuce at the self service cold salad bar buffet. The establishment has switched to time as a control and posted in writing the discarding of lettuce at 2:00pm and from a set out time that is 10:00AM. Observed that discarding did take place at 1:55 pm this day. --In Compliance - ice scoop stored in clean container with handle up. --In Compliance on date marking from prior inspection violation. --In compliance with clean floor in the north back room walk in cooler. --In Compliance with hand drying provision supplied at the main hand wash sink in the kitchen. Also in compliance with not stored food equipment in the bowl of in the sink. --In Compliance with no bare hand contact. --In Compliance with proper storage of chemical from issue at prior inspection.
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10/07/2015 | 6 | Complaint | Out |
- 4-101.11 - --fresh cut raw onions and seasoning flour in two non-food grade plastic containers. Transferred foods to proper containers.
- KDA_2_40111 - --Food employee chewing food while at the meat slicer. Education given staff on where not to eat.
- KDA_3_30111B - --Cook grabs three pieces of hot held ready to eat bacon from pan on the grill and immediately changed mind and threw back to pan and used metal spatula with fresh bacon and placed on order plate. Correction by discarding the bacon that was touched. Education provided
- KDA_3_30412B - --Scoop used for getting ice from the ice maker was positioned in the bin with handle touching the ice. Corrected by placing in a clean container on shelf ledge outside the bin.
- KDA_3_50116A2 - --Located at the self-service cold hold salad line was shredded lettuce in bowl at 46-49. According to food employee, she set this up and placed on ice at 10:00 am. At 1:23pm it was probed and found at the above temperatures. The bowl merely sits on the top part of ice and is not properly surrounded to make contact and provide contact to the top most level of the lettuce. These are set up for the duration of the day and sometimes added to. Correction was discarding the un-used since it was brought to their attention with 15 minutes left to the four hour mark. Education was done on proper cold holding and possible use of a time as control procedure.
- KDA_3_50118A1 - --Cooked and cold held Taco meat dated 9-15-15 held greater than 7days and cooked refried beans with date of 9-8-15 also held greater than 7 days.[located in the north WIC] Discarded
- KDA_4_204112B - --small counter top dorm reach in cooler with no ambient air temperature device, located in the kitchen. Ambient air was check with inspectors max/min device left in for a while and recorded 42.4 Will provide for one before next inspection.
- KDA_4_60111A - --potato fries wall mounted cutter blades with heavy buildup of dried on food residue. Cleaned on site.
- KDA_5_20511B - --cooking pan was in the bowl of the hand kitchen hand sink. Removed
- KDA_6_20215A3 - --East Exterior loading door has 1/4 to 1/2 inch gap at bottom of door and large enough to allow pests to enter.
- KDA_6_30112 - --hand towel dispenser was empty at the kitchen hand wash sink. Replaced with roll of paper towels
- KDA_6_50112A - --back room north Walk in cooler and has pooling of blood on the floor from container leakage of thawing lugs of raw ground beef.
- KDA_7_20111B - --small bottle of baby lotion and two spray bottles of chemical cleaner were sitting on the shelf above the kitchen make table. Corrected by moving to other location.
- KDA_Defacto - --At waitress window with in the kitchen, roaster with beef and gravy at 178, cheeseburger soup in crock at 155. GreenBean dumpling soup on stove top at 177. At cooks steam table, chili 192, corn 203, brown gravy 172. --auto wash dish machine using chlorine tested at 100 parts per million. --hot water at hand sink 122 --Ice maker has new in-line water filter that was installed at the time of opening in May 2015 and a reminder to monitor times for replacements of filters and have documentations on hand for dates of replacements or services performed. --of the grill cheese burger at 196 --Side notation that the following cold hold units were in compliance with proper holding temperature. Location
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09/23/2015 | 14 | Regular | Out |
Violation descriptions:
- 4-101.11 - P - MATERIALS that are used IN the construction of UTENSILS and FOOD-Contact SURFACES of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD.
- KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
- KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
- KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
- 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_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_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
- 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_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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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