SHAGGYS, 307 N MAIN, MCPHERSON, KS - Restaurant inspection findings and violations

Business Info

Name: SHAGGYS
Type: Restaurant
Address: 307 N MAIN, MCPHERSON, KS 67460
Phone: 620-241-5778
Total inspections: 5
Last inspection: Sep 02, 2015

Restaurant representatives - add corrected or new information about SHAGGYS, 307 N MAIN, MCPHERSON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30111B - --Employee at the bar slices a lime with his bare hands, and says this is for customer beverages. COS - discarded lime slices, washed hands, donned gloves, and sliced another lime. KDA_3_30211A1b - --In the WIC, an opened package of raw bacon in a ziplock bag is on top of a plastic container with a lid holding RTE taco shells, with containers of sour cream, deli ham, and bottled beer on the shelves below. Containers of raw salmon and raw chicken are on a shelf above bottled beer. COS - rearranged so that raw animal foods are on the bottom and moved beer out from under the shelves. KDA_4_70311C4 - --An employee at the bar washes containers used for holding the raw chicken and raw salmon by washing, rinsing, then quickly dipping for 1 second or less in the quaternary ammonia sanitizing solution before placing on drain board to dry. COS - educated, utensils were placed back in the sanitizer solution for full 30-second immersion. KDA_6_50111 - --There are multiple cracked/chipped and missing floor tiles in the bar and kitchen area. KDA_Defacto - --Employee states that the corn and the potatoes in the hot box are not ready to be served - that they are still in the heating process, and will not be served until at least 6:30 or 7 pm. However, at 6:04 pm, she dishes up 3 "to-go" orders. When the inspector asks about this, saying she didn't realize these foods were ready to serve, yet, the employee says, "Yes, they should be fine". The temperatures at this time are: corn 169F, mashed potatoes 128.3F. When she is told that the potatoes are not at hot-holding temperature, she states that those orders were for the owner's wife, and that she "wants the potatoes cold". At 6:10pm, she begins dishing up food for customer orders. When asked about the temperatures again, she says that the potatoes are probably hot by now, but she does not have a thermometer to check the temperatures. She adds that the plates are kept in the hot box, so the plates are hot, and that helps the food. --Sanitizer in 3-vat sink = 200 ppm QA --WIC - raw chicken 36.7F, raw salmon 36.4F, raw steak 41.5F	09/02/2015	5	Follow-up	In
KDA_2_30114I - --Employee goes outside the building to get food from the grill, returns back to the kitchen, dons gloves and picks up clean plate for customer - no handwash in between. COS - educated, washed hands, donned clean gloves KDA_3_30211A1a - --In the WIC, a package of raw chicken is on the top shelf, directly above a bag of raw limes KDA_3_30211A1b - --In the WIC, a package of raw chicken is on the top shelf, and a zipper bag of raw bacon is on the next shelf down, directly above a package of shredded cheese and boxes of bottled beer. COS - moved chicken and bacon to bottom KDA_3_50116A1 - --Mashed potatoes in the hot steam box in the kitchen for hot holding per employee - 131F. Employee is notified and instructed to reheat to 165F. However, no different action is taken - potatoes are left in the hot box, which is continuously being opened to dish up individual plates with potatoes and corn. KDA_3_50116A2 - --In the outdoor grill unit, the following raw foods are in plastic containers with lids, on the counter, at the temperatures shown. The owner states that they are always just left out like this during the grilling operations. Salmon 57F, chicken 54F, steak 67F. KDA_3_50118A2 - --In the WIC, an opened bottle of salsa is not date-marked. Owner says the bottle was opened the Monday-before-last. (Today is a Wednesday.) Held over 7 days. COS by VD KDA_4_60111A - --The spout opening on a bottle of ketchup in the WIC has mold on it. COS - cleaned KDA_4_60211E4 - --There is a build up of mold in the soda gun dispenser at the bar, and in the soda gun cup/holder. KDA_4_70311C3 - --Employee at bar washes, rinses, and then dips a customer drink glass in the sanitizer solution for only 1 second, then immediately towel dries the glass. KDA_4_90111B - --Employee at bar washes, rinses, and then dips a customer drink glass in the sanitizer solution for only 1 second, then immediately towel dries the glass. KDA_4_90311A - --Plastic bags of single-service drink cups are directly on the floor, under a counter in the kitchen. KDA_5_20511B - --A soiled plate is in the bottom of the only hand washing sink for the bar and kitchen. KDA_6_30111 - --There is no hand soap at the hand washing sink. COS - provided soap KDA_6_30112 - --There are no paper towels at the hand washing sink. COS - provided paper napkins KDA_6_50111 - --There are multiple cracked/chipped and missing floor tiles in the bar and kitchen area. KDA_6_50116 - --A mop, not in use, is stored in the soiled water in the mop bucket. KDA_7_10211 - --A spray bottle of purple degreaser (per owner) has no label identifying contents. COS - labeled KDA_7_20111B - --In the outdoor grill building, a spray bottle of purple degreaser (per owner) is hanging on the wall above the counter with the raw salmon and chicken. A spray can of Behold Furniture Polish is on the bar beside clean coffee mugs and individual drink stirrers. COS - moved to proper storage location KDA_Defacto - --Hot steam box - corn 145F --Salmon, cooked on grill - 149F --Sanitizing at bar sink=400ppm QA - allowed by label --WIC - salsa 40F	08/19/2015	19	Regular	Out
Details not available.	05/13/2014
Details not available.	02/20/2014
Details not available.	10/23/2013

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_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_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_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_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_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_70311C3 - Sanitizing-other approved chemical-30 seconds exposure After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods. Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time of at least 30 seconds for other chemical SANITIZING solutions.
KDA_4_70311C4 - Sanitizing-other approved chemical-30 seconds exposure After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods. Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields SANITIZATION.
KDA_4_90111B - Equipment/utensils (Cloth drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS may not be cloth dried, except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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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SHAGGYS, 307 N MAIN, MCPHERSON, KS - Restaurant inspection findings and violations

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