Tiger Enterprises Inc, 417 SW 37TH ST, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: Tiger Enterprises Inc
Type: Restaurant
Address: 417 SW 37TH ST, TOPEKA, KS 66611
Phone: 785-267-2739
Total inspections: 8
Last inspection: Dec 29, 2015

Restaurant representatives - add corrected or new information about Tiger Enterprises Inc, 417 SW 37TH ST, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --Located in drawer 4 under the grill, there was a container of 15 individual packages of reduced oxygen packaged tilapia at 36F. The packages had not been cut or opened. The kitchen employee said that they had been put in the drawer cooler from the walk in freezer on 12/28 in the evening (less than 24 hours). COS- cut slits in the packages. KDA_3_30212 - --Located next to steamwell 1, there was an unlabeled container of white powder which the PIC identified as salt. COS- labeled. Located under the fried chicken prep area, there was an unlabeled bin of white powder which the PIC identified as flour. Located on the spice rack at the back of the kitchen, there was an unlabeled container of orange powder which the kitchen employee identified as a meat rub. Located on a shelf above the stove, there were two unlabeled pitchers of yellow liquid which a kitchen employee identified as oil. Located on the table next to the stove, there were three unlabeled shakers of brownish powder and an unlabeled container of clear liquid which a kitchen employee identified as Cajun seasoning, house blend seasoning, jerk seasoning, and water, respectively. Located on a shelf in between the storage room and the kitchen, there were two unlabeled containers of yellow liquid which the PIC identified as oil. KDA_3_30412B - --Located in the bin of flour under the fried chicken prep area, there was a bowl with no handle stored in contact with the food. KDA_3_50116A2 - --Located in the RIC at the server station next to the bar, there was an open gallon of milk at 50F, a container of house made ranch dressing at 48F, and a container of house made honey mustard dressing at 48F. The PIC said that the milk had been in the RIC since 12/27 and both of the dressings had been in the cooler since 10:15 this morning. COS- discarded milk, moved dressings to WIC. KDA_3_50118A1 - --Located on the prep table next to MT1, there was a container of house made slaw dressing (being used to make coleslaw) with a date of 12/21. The kitchen employee said that she had made the dressing on 12/28. COS- dated. Located in the WIC, there was a container of house made spinach dip with a date of 12/21. The kitchen employee verified date. COS- discarded. KDA_3_50118A2 - --Located in the True RIC in the kitchen, there were 6 slices of chocolate cheesecake, 7 slices of cheesecake, and 4 whole cheesecakes with no date marks. The PIC stated that they had been made on 12/27. COS- dated. Located in the RIC under MT1, there was a container of cut lettuce with no date mark. The kitchen employee said that it was opened sometime yesterday but could not remember what time. COS- dated. Located in the WIC, there was a container of house made au jus sauce with no date. The kitchen employee said that it was made on 12/27. COS- dated. KDA_4_30111 - --The ambient air temperature of the RIC at the server station next to the bar was 49.1F. COS- moved all potentially hazardous foods to WIC, discarded milk. KDA_4_60111A - --Located on a shelf under the a prep table at the back of the kitchen, there was a container with two scoops stored as clean that were soiled with dried food debris and a container with two knives stored as clean that were soiled with dried food debris. COS- moved to wash area. Located on the shelf above a prep table at the back of the kitchen, there were two plates stored as clean that were soiled with dried food debris. COS- moved to wash area. Located on the dish rack next to the warewash machine, there was one metal food container, one plastic food container, and one springform pan stored as clean that were soiled with sticker residue. COS- moved to wash area. Located on the dish rack behind the warewash machine, approximately 50% of the plastic and metal food containers stored as clean were soiled with sticker residue. COS- moved to wash area. Located on the dish rack behind the warewash machine, there were two metal food containers, one plastic food container lid, and one plastic food container stored as clean that were soiled with food debris. COS- moved to wash area. KDA_4_60111C - --There is an accumulation of grease inside the doors of the fryers. The fan guards of the WIC 1 are soiled with an accumulation of dust. The fan guards of the WIC 2 are soiled with an accumulation of dust. The fan guards of the walk in freezer (WIF) are soiled with an accumulation of dust. KDA_4_60211E4 - --There is mold on the inside rim of the ice machine at the server station next to the bar. KDA_4_90311A - --Located on a prep table at the back of the kitchen, there were two containers with debris inside that were storing various utensils with the utensils in contact with the debris. KDA_4_90311B - --Approximately 75% of the food containers stored as clean on the dish racks in the dish washing room were stacked wet. KDA_5_20515B - --The faucet of the hand sink located in the dishroom leaks when the water is turned on. KDA_6_30112 - --There were no paper towels available at the bar hand sink. Corrected on site (COS)- provided paper towels. KDA_6_50111 - --There are several missing wall tiles next to the wash sink by the warewash machine. There are several missing wall tiles in the meat smoker room. There are several holes cut in the ceiling of the meat smoker room. There are several missing floor tiles in the meat smoker room. KDA_6_50112A - --The wall behind the hand sink in the dishroom is soiled with an accumulation of debris. The wall behind the warewash machine in the dishroom is soiled with an accumulation of debris. There is debris on the wall behind the shelves in the storage room. There is debris on the floor behind the shelves in the storage room. There is water pooling on the floor in between the storage room and the dish room. The vent cover in the hall near the mop sink room is soiled with an accumulation of dust. There is debris on the wall behind the shelf in the meat smoker room. KDA_7_20111A - --Located in a container of utensils on a shelf under the prep table at the back of the kitchen, there was a tube of burn relief cream stored in contact with the utensils. COS- moved burn relief cream. KDA_7_20111B - --Located in the storage room, there was a shelf with three boxes of hand soap, a box of grill cleaner, a box of oven cleaner, and six containers of bleach stored above a shelf with boxes of gloves which the PIC said were used for food prep. COS- moved chemicals. KDA_Defacto - --grilled chicken- 180F --provided norovirus clean up handout --True reach in cooler (RIC)- cheesecake 40F, make table (MT) 1- shredded cheese 43F, salsa 39F, cut lettuce/sliced tomato/onion stacks 41F, RIC under MT1- shredded cheese 40F, cut lettuce 43F, cold well- house made blue cheese dressing 41F, Delfield RIC- cooked chicken wings 36F, pico 34F, MT 2- shredded cheese 41F, sliced tomatoes 42F, RIC under MT 2- cooked prime rib 41F, sliced tomatoes 41F, drawer under MT 2- cut lettuce 41F, drawer 1 under grill- shredded cheese 36F, drawer 2 under grill- smoked turkey 37F, drawer 3 under grill- sliced cheese 40F, drawer 4 under grill- raw shrimp 33F, tilapia 36F, drawer 5 under grill- raw beef 35F, drawer 6 under grill- raw sirloin 36F, ice bath- raw chicken 35F, MT 3- shredded cheese 42F, pico 41F, turkey slices 42F, RIC under MT 3- raw chicken fried steak 41F, walk in cooler (WIC) 1- cooked pasta 42F, cooked green beans 42F, pulled pork 43F, WIC 2- raw chicken 42F, cut lettuce 43F, beer chest- milk 42F, --warewash machine- 50ppm chlorine sanitizer concentration, chlorine test strips available, QT test strips available, bar dishwasher- 50ppm chlorine sanitizer concentration, The server station by bar dishwasher did not have any detectable sanitizer and the water temperature was 152.2F after four washes. No dishes were observed to have been washed. Educated PIC on using the main warewash machine or bar warewash machine for dishwashing until this one is fixed. --warmer 1- green beans 172F, steamwell 2- green beans 150F --warmer 1- tomato basil 142F, steamwell 1- chili 151F, macaroni and cheese 148F, stove- mashed potatoes 148F, warmer 2- mashed potatoes 157F, steamwell 2- mashed potatoes 139F, pulled pork 152F, crockpot- queso 185F, --wiping cloth QT sanitizer concentration- 200ppm	12/29/2015	19	Complaint	Out
KDA_3_30511A1 - --Sitting underneath the soap dispenser at the hand washing sink in the food prep area, was a tub of lettuce that was being washed. COS-lettuce was discarded. KDA_3_50114A2 - --In the walk in cooler, the following items were not cooled to 41F within six hours: made on site cheese dip that was in a large deep container 52.7F. The date on it was 1/14. Employee said it was made around 2:00 PM. Made on site crab dip 45.4F. The date was 1/14. Made on site mashed potatoes 51.5F. The date was 1/14. Employee said was not sure on time made but made in the afternoon. This was in a metal pan and filled full. Made on site alfredo sauce 44.1F. Alfredo sauce was in a deep large container. COS-all items were discarded. KDA_3_50116A2 - --In the walk in cooler, in a large, deep container on wheels was chopped lettuce with out a date. Employee said it was made on 1/14 around 2:00 PM. About five lettuce leaves in a single layer, 43.6F. They were not dated. Employee said they were prepared 1/14, did not know the time. A metal pan of lettuce, onion and sliced tomato was 43.6F. These items were stacked three tall. Date was 43.6F. Employee said made in the afternoon. In a deep round container, cream of mushroom soup was 43.4F. Smoken Joe(bbQ meat) was in a deep and was 43.6F. It had a date of 1/11/16. Made on site Spinach dip, that was in a deep container 43.6F. Made on site coleslaw 43.8F. Cooked on site green beans, 43F. Beans were stored in a deep container and packed tight. cooked on site, baked beans in a deep large container 43.6. Date on beans were 1/12. Cooked on site black beans, 44.2F. The date on the beans were 1/14. Employee said they were made in the afternoon. Cooked on site pasta that was packaged for individual servings 43.6F,44F,44.8F,43.1F,44F,43.8F and 43.2F. The pasta was stacked three high in a metal pan and had date mark of 1/13. cooked on site baked potatoe in a metal pan and covered with plastic wrap, 44.5F, 43.8F. Made on site pico sauce was in a deep large container, 43.3F. It had a date mark of 1/13.Shredded on site shredded cheese that was packed tight and stored in deep plastic containers, 44.9F, 45.1F. Make table in front of the grill. Make table reach in,in front of the grill, shredded lettuce that was dated 1/11 was at 44.5F. Employee said, not sure if that is a correct date because lettuce never last that long and its prepped in the morning. Make table reach in, in front of the fryers, made on site spinach dip 44.2F dated 1/13, 44.2F, 44.1F, 45.4F. These were dated 1/13. 44.2F, was dated 1/14 and 44F dated 1/12. These items were located in the left side of the cooler. Ambient of the walk in cooler was 40.7F. Ambient of the reach in make table in front of the grill, 40.6F. Ambient of reach in, in front of fryers 39.9F. COS- all items were discarded. KDA_3_50118A2 - --In the walk in cooler, a large deep container of shredded lettuce was without a date. Employee said it was made 1/14 in the afternoon. COS-lettuce was discarded because it was not held at 41F. KDA_4_30111 - --The walk in cooler was not holding food to 41F. The ambient was 40.7F. Repairman was called and Freon was added and temperature was turned down. KDA_4_60111A - --On the make table shelf in the kitchen, stored as clean were two bowls and two knives that had dried on food debris. COS(corrected on site) KDA_6_50111 - --In the meat smoking room, there is holes in the ceiling and floor tile missing. KDA_Defacto - --Make table in the kitchen as you walk through the door way only had pans of ice in. In the kitchen, True clear reach in ambient was 41.3F. In the server station reach in, milk was 39.7F. Make table top cooler in front of grill, shredded cheese 41.6F. Make table top cooler in front of fryers, pico sauce 39.2F. Reach in make table in front of fryers, cooked on site smoked sausage 35.5F. This was located on the right side of the reach in cooler. Drawers under the grill, cooked pasta 31.2F, sliced swiss cheese 42.7F, and sliced yellow cheese 33.7F.	01/15/2016	8	Follow-up	Out
Details not available.	06/19/2015
Details not available.	06/09/2015
Details not available.	03/10/2014
Details not available.	02/26/2014
Details not available.	08/05/2013
Details not available.	07/26/2013

KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
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_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_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_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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
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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