RUTH-N-EARL'S DOWN HOME COOKING, 100 NORTH TAYLOR, GAS, KS - Restaurant inspection findings and violations

Business Info

Name: RUTH-N-EARL'S DOWN HOME COOKING
Type: Restaurant
Address: 100 NORTH TAYLOR, GAS, KS 66742
Phone: 620-228-3488
Total inspections: 2
Last inspection: Jan 22, 2016

Restaurant representatives - add corrected or new information about RUTH-N-EARL'S DOWN HOME COOKING, 100 NORTH TAYLOR, GAS, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --There is no test kit to measure the concentration of chlorine sanitizing solution. KDA_3_10111 - --In the rear RIC a container of peaches had a heavy accumulation of mold growth in it. A container of pineapple was bubbling and had a fermented smell. On a file cabinet, under a potato box there were pans of old, spoiled food. COS-items were discarded. KDA_3_30211A1b - --In the make table, raw shell eggs were stored above canned mushrooms. Raw sausage patties were stored above milk. COS-items were rearranged. KDA_3_50118A1 - --In the RIC a package of hot dogs was dated with an open date of 10/14. The PIC said they were for a dog. Inspector instructed to keep those types of items separate and labeled appropriately so they don't potentially get used. KDA_4_10111A - --Home Depot All Purpose non-food grade buckets are used to transport ice to the soda fountain. Onions are being stored in non-food grade Husky stackable bins. Inspector educated. KDA_4_60111A - --The meat slicer, stored as clean had dried food debris on it. Inspector instructed to clean. KDA_4_60111C - --There was an accumulation of water and food debris in the bottom of the make table. There is a small amount of grease and dust on the vents in the hood. KDA_4_70211 - --During warewashing the mechanical dishmachine dispensed 100 PPM of chlorine. However, the sanitizing solution drained as soon as the chlorine was dispensed into the machine. The sanitizer was not able to properly sanitize the dishes. COS-inspector instructed to discontinue use of the dishmachine for sanitizing and use the 3 vat sink instead. KDA_6_20215A3 - --There is a 1/4 inch gap at the top and on the side of the rear exterior door. KDA_7_20111B - --In the dry storage room air freshener and hair chemicals were stored on a shelf above packages of food and single use items. In the kitchen first aid supplies were stored on a shelf above spices and the microwave. COS-chemicals were moved. KDA_Defacto - --fried chicken-178F --grill-gravy 162F steamtable- chicken & noodles 163F, green beans 157F, gravy 146F, mashed potatoes 137F, ham & beans 167F --Kitchen RIC-corn 39F, ham 37F Make table-cut lettuce 38, cut tomato 37F rear RIC-cheese 40F banquet room RIC-chicken 32F Freezers OK	01/22/2016	11	First Operational Inspection After Licenstion	Out
KDA_6_20216 - --There is a piece of sheet rock missing in the ceiling where an open vent is located which would allow for the entry of pests. KDA_Defacto - --2 door RIC ambient 26.6F Make table ambient 40.5F Freezers Ok --A non-functioning dish machine is installed. This machine should not be used until a hand sink is installed in the same area as the closest hand sink is 34F away. Currently, a 3 vat sink will be used to wash, rinse and sanitize. --In the rear of the building there is a room with a non-functioning mechanical dish machine. This machine should not be used until and hand sink is installed in this area.	09/29/2015	2	Licensing	In

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_20216 - Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
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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RUTH-N-EARL'S DOWN HOME COOKING, 100 NORTH TAYLOR, GAS, KS - Restaurant inspection findings and violations

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