RIB CRIB, 1750 Lareu RD, Garden City, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_Defacto - --Hot hold cabinet - prepared on site smoked turkey breast 170.6 Steam table - prepared on site smoked turkey breast 148.7 --Mechanical ware wash - dinner plates - chlorine 50 ppm
|
01/11/2016 | 1 | Follow-up | In |
- KDA_2_30114A - --An employee was deep frying food and he used his gloved hands to scratch his neck. He removed the baskets of deep fry food and placed in hot hold. Corrected on site Educated kitchen manager when hands are to be washed after touching body parts.
- KDA_2_30114I - --1 employee used his gloved hand to adjust the bill of his cap,without a glove change he then handled ready to eat meat that he was slicing and placing on serving plate. 1 employee adjusted the bill of his cap with his gloved hand and without a glove changed he used a dipper to put a serve potato salad. 1 employee used his gloved hand to adjust the bill of his cap and without a glove change he continued to grill food. Corrected on site Educated kitchen manager when gloves need to be changed.
- KDA_3_30412D - --On the range top stored in a container of water - used for turning ribs soiled serving tongs 113.8, used for brushing BBQ sauce on ribs soiled brushes 97.9 Corrected on site Educated kitchen manager of approved method for storing in use utensils and public health reason of bacteria growth. Kitchen manager had soiled utensils and water replaced with clean.
- KDA_3_50116A1 - --Hot hold cabinet - prepared on site smoked turkey breast 124.6, pulled pork 157.6 The manager said he had been slicing off the turkey breast to fill a catered order and it had been placed back in the hot hold cabinet 30 minutes ago. He said the procedure is to take the temperature and place back in the smoker if it is not 145. Corrected on site Manager had turkey breast put in smoker to reheat.
- KDA_3_70111D - --The employee slicing ready to eat meat used his gloved hand to adjust the bill of his cap and then continued slicing meat that was served to the consumer.
- KDA_7_20411 - --An employee is using the mechanical ware wash for cleaning serving trays and the chlorine test strip turned dark purple when tested. The general manager said the company had just been here yesterday and adjusted the strength because it had been to weak. The general manager called the company for a service call.
- KDA_Defacto - --Cambro hot hold #1 baked beans 162.4, #2 baked beans 166.9 hot hold cabinet - pulled pork 157.6 Steam table - #1 pulled pork 144.8, #2 mashed potatoes 146.5 Under the counter hot hold drawer - baked potato 185.2 --Cold prep table - potato salad 38.2, under the counter reach in cooler shredded cheese 41.3 Walk in cooler - prepared on site cooked ribs 38.6 Waitstaff - under the counter reach in cooler opened gallon of milk 40.5 Bar - under the counter reach in cooler - open gallon milk 38.5 --Grill to serving - ground beef pattie 177.6 Deep fry to hot hold - chicken drummie 190.1 --Mechanical ware wash - serving trays - chlorine test kit provided. --Walk in freezer - food frozen solid.
|
12/23/2015 | 7 | Complaint | Out |
- KDA_6_20215A3 - --The back door has a gap along the bottom large enough to allow pest entry.
- KDA_Defacto - --COLD HOLD Walk In Cooler - 38 Beer Walk In Cooler - 41 Prep table - 24.9 Bar Reach in Cooler - 40 Walk In Freezer - 7 --HOT HOLD Cambro 152 --HOT WATER Handsink - 103
|
11/04/2015 | 2 | Quality Assurance | In |
- KDA_Defacto - --3 vat sink and mechanical ware wash - chlorine sanitizer kit available. --Discussed procedures used for smoking meats, use of HACCP thermometers. --Discussed process for cooling products. --Discussed process for reheating potentially hazardous food items. --Quaternary sanitizer kit available. --ServSafe certification
|
11/03/2015 | 1 | Licensing | Out |
Violation descriptions:
- KDA_2_30114A - Wash Hands (Touching Body) 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 SINGLEUSE ARTICLES and after touching bare human body parts other than clean hands and clean, exposed portions of arms
- KDA_2_30114I - Wash Hands (As needed) 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 engaging in other activities that contaminate the hands
- KDA_3_30412D - In-use utensil storage (Running water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with moist FOOD such as ice cream or mashed potatoes shall be stored in running water of sufficient velocity to flush particulates to the drain.
- KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
- KDA_3_70111D - FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other persons through Contact with their Hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- 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_7_20411 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).
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