SOLID ROCK CAFE (THE), 301 WINFIELD ST, ROCK, KS - Restaurant inspection findings and violations

Business Info

Name: SOLID ROCK CAFE (THE)
Type: Restaurant
Address: 301 WINFIELD ST, ROCK, KS 67131
Phone: 620-986-5500
Total inspections: 3
Last inspection: Dec 18, 2015

Restaurant representatives - add corrected or new information about SOLID ROCK CAFE (THE), 301 WINFIELD ST, ROCK, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --REPEAT: In the whirlpool cooler in the kitchen there is a container of raw pork bacon stored directly above a container of cooked sausage. Corrected on Site (COS) - the owner rearranged this. KDA_3_50118A1 - --REPEAT: In the cooler in the kitchen there is a container of cooked corn that is dated as being made on 12/11. COS - the owner discarded this. KDA_4_90311C - --REPEAT: There is a single stack of single-use paper trays on the wooden shelf near the register. These paper trays are outside of their original protective packaging and are neither covered nor inverted.	12/18/2015	3	Follow-up	In
4-204.115 - --There is a household dishwasher in the kitchen. There is no temperature measuring device on this dishwasher. Spoke with the owner and she said that she rarely uses the dishwasher unless she has a lot of dishes. She tries to do most of her dishes in the 3 vat sink. COS - she is applying for a variance today for the use of this dishwasher. She will get heat sensitive test strips to verify the dishwasher reaches proper sanitation temperatures and keep a log of each time the dishwasher is ran to ensure that it reaches proper sanitation. 4-302.14 - --The owner said she had ran out of her chlorine test strips last week and has not been anywhere to get new ones yet. The sanitizer in her sink measured 50ppm. 3-302.11(A)(2) - --In the Whirlpool cooler there is a bag of raw chicken on a shelf directly above raw shell eggs. COS - the owner rearranged. 4-102.11(B)(1) - --There are bones for making a broth in a plastic "Thank You" grocery bag in the deep freezer in the back storage room. The bones are in direct contact with the plastic of this bag. Let the owner know that these bags are not acceptable for direct contact with food. KDA_2_30114G - --The owner was cracking raw shell eggs onto the grill with her bare hands. She then put on gloves and handles cooked bacon and bread for toast. Corrected on Site (COS) - Explained hand washing requirements to owner. Required hand washing between raw and ready-to-eat food items. KDA_3_30211A1b - --In the Whirlpool cooler there is a bag of raw chicken on a shelf directly next to/on top of/against packages of ready-to-eat ham steaks. COS - the owner rearranged. KDA_3_30212 - --There are unlabeled items throughout the kitchen and waitressing area that were identified as flour, sugar, ketchup, mustard, salad dressings, tea, and water. KDA_3_30412B - --The scoop for the flour is a glass that does not have a handle or designated 'grab here' location. The scoop is in direct contact with the flour. The ice scoop has fallen down so that the handle is in direct contact with the ice. KDA_3_50113A - --There is raw chicken sitting out on the counter to thaw. Let the owner know the approved thawing methods, with under refrigeration being the preferred method. COS - she put the chicken under cold running water since she needs it for the lunch special. KDA_3_50116A1 - --There is a cooked sausage patty in a pan by the grill top. The sausage is measuring 115.3 F. It has been here since 7am, per the owner. It was approximately 1015am when the temperature was taken. COS - This was served in the next five minutes. The gravy in the crockpot is measuring 128.1 F in the center. The outside edges are above 140 F. The owner said the gravy had been there since approximately 7am. It was 1015am when the temperature was taken. COS - the gravy was reheated. KDA_3_50116A2 - --There was a container of bacon sitting out on the counter at 50.9 F. The owner said the bacon had been out for about an hour. COS - the bacon was put into the cooler. KDA_3_50118A2 - --In the two coolers in the kitchen there are several items that have were prepared on site, or ready-to-eat and opened with no dates on the containers. The owner identified the opening dates/prep dates for all items. They are as follows: Cottage Cheese - opened on 12/2 per the owner Cooked Meat Loaf - prepared on 11/28 per the owner Green Beans - prepared on 11/28 per the owner Potato Salad - prepared on 12/1 per the owner Boiled Eggs - prepared on 12/1 per the owner Ham Steak - opened on 12/1 per the owner Parboiled Hash Browns - opened on 12/1 per the owner Chopped lettuce - prepared on 12/1 per the owner Sliced Tomatoes - prepared on 12/1 per the owner Milk - opened on 12/1 per the owner COS - she dated all items upon request. KDA_4_10111A - --There is a plastic Sterilite container that has no markings indicating it is safe for food. There is flour dumped inside of this container in direct contact with the container. Let the owner know that the container either needs a food grade lining, or she needs to use a different container. KDA_4_20211A2 - --There is a chipping rubber spatula in a container above the Frigidaire cooler. Let the owner know that this may be trimmed to make it smooth, or merely discarded. She said this is not something they use very often, but she will have it taken care of. KDA_4_204113 - --There is a household dishwasher in the kitchen. There is no data plate that is easily accessible on this dishwasher. Spoke with the owner and she said that she rarely uses the dishwasher unless she has a lot of dishes. She tries to do most of her dishes in the 3 vat sink. COS - she is applying for a variance today for the use of this dishwasher. She will get an owner's manual that has the data plate information available. KDA_4_204118 - --There is a household dishwasher in the kitchen. There is no pressure gauge on this dishwasher. Spoke with the owner and she said that she rarely uses the dishwasher unless she has a lot of dishes. She tries to do most of her dishes in the 3 vat sink. COS - she is applying for a variance today for the use of this dishwasher. She will get an owner's manual that has the water pressure information for this dishwasher. KDA_4_60111A - --There is a container of flour that has a sticker on the outside of the container. This was identified as remaining from the original purchasing of the container. Let the owner know that stickers/sticky residue need to be removed from the containers during the cleaning process. On a shelf near the stove there are two stacks of plates being stored on the bottom shelf. The stop plates on the stacks have fallen dust and debris on them. Letting the owner know that these need to be cleaned. KDA_4_90311A - --There are rolls of paper towels (in their plastic packaging) sitting directly on the floor in the mop sink room. COS - the owner put these on a shelf. KDA_4_90311B - --There are non-inverted and uncovered plates, bowls, and containers throughout the kitchen area. KDA_4_90311C - --There is a single stack of single-use paper trays on the wooden shelf near the register. These paper trays are outside of their original protective packaging and are neither covered nor inverted for protection. KDA_4_90312A - --There are rolls of paper towels (in their plastic packaging) sitting inside of the mop sink. COS - the owner put these on a shelf. KDA_5_20515B - --The faucet at the 3 vat sink leaks while it is turned off. The owner said this had started last week and her husband is working on fixing it. KDA_5_40211 - --There were three packages of chicken sitting inside of the flood rim of the 3 vat sink. This sink is directly plumbed into the sewage system. COS - spoke with the owner about her options. We set up a container that will sit above the flood rim of the 3 vat sink by 2 inches and places the chicken packages in this with water running over them to thaw. KDA_5_501113 - --The outside dumpster does have a lid, but it is not closed at this time. It is not in continuous use. KDA_7_10211 - --There is a spray bottle that is labeled "All Purpose Sprayer." There is a liquid inside that is not labeled on the bottle. The owner said this is bleach water for sanitizing the tables. Let her know this bottle needed to be labeled. KDA_7_20111B - --In the mop sink room there are disinfecting wipes, peroxide, soap, and stainless steel cleaner stored on shelves directly above rolls of paper towels for the hand sinks. COS - the owner put the paper towels on the top shelf. She said that was on her to-do list this morning and she just had not gotten around to it yet. There is a spray bottle of sanitizer sitting on top of a cabinet in the dining/waitressing area. The sanitizer is above drawers container clean silverware and jelly/butter packets. COS - the owner moved the sanitizer. KDA_Defacto - --Frigidaire Cooler: Meatloaf - 43.3 F Whirlpool Cooler: Boiled Eggs - 41.4 F White Cooler near Register: Milk - 39.8 F --Ownership verified. --Please note - all faucets, spray heads, or other water sources must twice the diameter of the water supply inlet, but no less than 1 inch above the flood rim of the sink. --Please note - the single-use cottage cheese container that is being reused to store sliced tomatoes is not recommended. These types of containers are not made to be as durable and can break down more easily. --Sausage - 189.7 F --The bottle of bleach used for making sanitizer for the dishes states on the label, "Do not use on silverware." Spoke with the owner about using a bleach that can be used on all food contact surfaces. --There is meatloaf and mashed potatoes in the cooler that are not dated. The owner verified these were cooked yesterday (12/3/15) and put in the cooler around 2pm.	12/04/2015	27	Regular	Out
Details not available.	08/12/2014

4-204.115 - A WAREWASHING machine shall be equipped with a temperature MEASURING DEVICE that indicates the temperature of the WATER: IN each Wash and rinse Tank- and, as the WATER enters the Hot WATER SANITIZING final rinse manifold or IN the Chemical SANITIZING solution tank.
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion 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 when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
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_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_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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_204113 - A WAREWASHING machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: Temperatures required for washing, rinsing, and SANITIZING- Pressure required for the fresh water SANITIZING rinse unless the machine is designed to use only a pumped SANITIZING rinse- and, Conveyor speed for conveyor machines or cycle time for stationary rack machines.
KDA_4_204118 - Warewashing machine (flow pressure device) Except for a machine that uses only a pumped or recirculated SANITIZING rinse, WAREWASHING machines that provide a fresh hot water SANITIZING rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the WAREWASHING machine- and If the flow pressure measuring device is upstream of the fresh hot water SANITIZING rinse control valve, the device shall be mounted in a 6.4 millimeter or one-fourth inch Iron Pipe Size (IPS) valve.
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_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_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
KDA_4_90312A - Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: In locker rooms (except for laundered LINENS and SINGLESERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet)- In toilet rooms- In garbage rooms- In mechanical rooms- Under sewer lines that are not shielded to intercept potential drips- Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed- Under open stairwells- or, Under other sources of contamination.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
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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