RUYI RESTAURANT, 1113 COMMERCIAL ST, EMPORIA, KS - Restaurant inspection findings and violations

Business Info

Name: RUYI RESTAURANT
Type: Restaurant
Address: 1113 COMMERCIAL ST, EMPORIA, KS 66801
Phone: 620-340-0033
Total inspections: 5
Last inspection: Jan 08, 2016

Restaurant representatives - add corrected or new information about RUYI RESTAURANT, 1113 COMMERCIAL ST, EMPORIA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_6_50111 - --Dining room booth seats and chairs still torn and not repaired. KDA_Defacto - --50 ppm Chlorine at the mechanical dish wash machine --Brown Rice: 154 F White Rice: 155 F Yellow Rice: 135 F --Wiping cloth bucket with wiping cloths at 50 ppm	01/08/2016	2	Follow-up	In
3-304.15(A) - --Single use plastic gloves were seen being dried and hung to be reused after first initial use - COS by discarding used and washed single use gloves. KDA_2_40111 - --Two open employee drinks a cup and glass on the kitchen food preparation table - COS by removing from use. KDA_3_30211A1b - --The top interior make table wire shelf had a container of raw pork and beef sitting over the top of a container of General Chow sauce and a pan of RTE noodles - COS by moving raw meats to the bottom of the make table. KDA_3_30412B - --Dry noodles used with sweet n sour soup with a plastic bowl in noodles being used to dispense noodles - utensil with a handle that can be kept out of product is required. KDA_3_30414B1 - --Four soiled wet wiping cloths lying around in the kitchen with no sanitizer being used with the wiping cloths. KDA_3_50116A1 - --RTE rice in pan on kitchen freezer was at 57 F - COS by VD. KDA_4_10111A - --A small Samsonite plastic trash container was being used to hold General Chow sauce in the Make Table - COS by discarding container from food . KDA_4_70211 - --The in use mechanical chlorine sanitizing dish wash machine was dispensing 10 ppm or less of chlorine sanitizer when checked with chemical test strips. KDA_6_30112 - --The front and back employee hand sinks were both with out paper towels or other methods of drying washed hands - COS as owner / manager acquired paper towels. KDA_6_50111 - --Dining area's vinyl booth seats and chairs with ripped seats. KDA_Defacto - --Egg drop soup in warmer at 156 F Rice in steamer at 148 F --Manager went to WIC and dated all RTE PHF's in WIC with todays date when inspector came into facility. --WIC: 40 F RTE noodles 40 F RTE fried chicken Make Table: 36 F shrimp 34 F fresh spouts 36 F RTE diced chicken All freezers with foods frozen solid.	12/28/2015	11	Regular	Out
Details not available.	01/12/2015
Details not available.	02/26/2014
Details not available.	02/13/2014

3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
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_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_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_50111 - PHYSICAL FACILITIES shall be maintained in good repair.

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RUYI RESTAURANT, 1113 COMMERCIAL ST, EMPORIA, KS - Restaurant inspection findings and violations

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