TYME OUT LOUNGE, 101 CONTINENTAL, JUNCTION CITY, KS - Restaurant inspection findings and violations

Business Info

Name: TYME OUT LOUNGE
Type: Restaurant
Address: 101 CONTINENTAL, JUNCTION CITY, KS 66441
Phone: 785-238-7638
Total inspections: 5
Last inspection: Nov 19, 2015

Restaurant representatives - add corrected or new information about TYME OUT LOUNGE, 101 CONTINENTAL, JUNCTION CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_60111A - --Wall mounted french fry cutter has food particle on blades. Corrected on site by setting at dishwasher to be cleaned. 1 out of 100. KDA_Defacto - --Dishwasher sanitizer: 50 ppm chlorine --Wiping cloth sanitizer: 100 ppm chlorine	11/19/2015	2	Follow-up	In
4-302.14 - --WAREWASHING No sanitizers test strips for chlorine used to sanitize food contact surfaces. Repairman arrived to fix ware washing and left test strips. KDA_2_40111 - --KITCHEN Open employee drinking cup of water on a shelf above the kitchen prep table. Corrected On Site and Person In Charge threw away. KDA_3_10111 - --BAR SPEED RAIL Bottle of whiskey with unknown materials in the bottom. COS and discarded in drain. KDA_3_30211A1b - --KITCHEN REACH IN 1 Precooked chicken stored on bottom shelf under raw hamburger and steaks. COS and moved to the top shelf. KDA_3_30412A - --KITCHEN REACH IN 2 Cup with no handle in taco meat. COS and removed cup. KDA_3_30412B - --KITCHEN PREP TABLE Cup with no handle used in bacon bits bin. COS and PIC replaced with a scoop that had a handle. KDA_3_30412F - --STEAM TABLE Tin containing gravy ladle and mashed potato scoop in water at 98.1. COS and educated that water would need to be stored at 135F KDA_3_30414B1 - --KITCHEN PREP TABLE Damp wiping cloth sitting on cutting board. Cook said that it was used to wipe down prep table between uses. COS and educated that it needed to be in a bucket of sanitizer. KDA_3_50118A1 - --KITCHEN REACH IN 1 Precooked chicken with date 10/24-10/30. COS and PIC discarded. KDA_3_50118A3 - --WALK IN Taco meat dated prepped 10/26/15. Thawed today, 11/3/15 and dated to discard 11/9/15. Date for 8 days. COS and corrected by PIC to 11/8/15. KDA_4_60111A - --KITCHEN Dicer on the wall stored as clean with dried food debris. COS and cleaned again. KDA_4_70211 - --WAREWASHING Detected no sanitizer with inspector test strips while doing dishes. Tried priming the pump but was not making it up the tube. PIC called repairman and machine serviced before inspectors departed. KDA_6_30112 - --BAR SINK AREA Middle sink of 3-VAT used as hand washing sink. No paper towels provided. COS paper towels placed next to sink. KDA_Defacto - --KITCHEN PREP TABLE Shredded lettuce - 40.3 Tomato slices - 43.1 KITCHEN REACH IN 1 Steaks - 33.1 Raw burger ball (1/4 pound) - 39.8 KITCHEN REACH IN 2 Taco meat - 39.2 WALK IN Raw hamburger ball (1/4 pound) - 40.3 BAR REACH IN 1 Salad mix - 39.4 BAR REACH IN 2 Sour Cream Packets - 49.8 --STEAM TABLE Green beans - 161.3 Baked potatoes - 171.2	11/03/2015	14	Regular	Out
Details not available.	09/23/2014
Details not available.	09/11/2014
Details not available.	04/05/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
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_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
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_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_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, 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_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.

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TYME OUT LOUNGE, 101 CONTINENTAL, JUNCTION CITY, KS - Restaurant inspection findings and violations

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