WINDMILL INN, 603 N 4TH ST, SENECA, KS - Restaurant inspection findings and violations

Business Info

Name: WINDMILL INN
Type: Restaurant
Address: 603 N 4TH ST, SENECA, KS 66538
Phone: 785-336-3696
Total inspections: 5
Last inspection: Dec 31, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_6_50111 - --The top of the center prep table is the south kitchen is chipping off around the edges. There are ceiling tiles throughout the kitchens and prep areas that are falling down and have water damage. KDA_6_50112A - --There is dust on the ceiling tiles over the bus tubs and meat slicer. There is rust and mold on the ceiling of the WIC. There is mold on the walls around the dish rinsing and ware washing areas.	12/31/2015	2	Follow-up	In
3-302.11(A)(2) - --In the meat RIC in the kitchen a pan of raw chicken was stored on a shelf over raw beef. KDA_3_30211A1a - --In the RIC in the kitchen with no handles a container of raw chicken was stored on a shelf over rte apples. Also, in the same RIC a container of raw fish was stored on a shelf over lemons and onions. In the RIC in the south kitchen with handles a package of raw ham was stored on top of a container of raw broccoli. KDA_3_30211A1b - --In the WIC a pan of raw ground beef was stored on a shelf over a container of cooked rice. In the WIC a pans of raw beef and chicken was stored over rte beer. KDA_3_30511A1 - --By the back door boxes of concentrated soda were stored directly on the floor. Also, in the WIC bags of onions and carrots were stored directly on the floor. Also, in the WIF boxes of beef and other foods were stored directly on the floor. KDA_3_50118A2 - --In the WIC a container of fully cooked ham cubes was not date marked. The owner said they were opened on 12/16. In the bar RIC a container of soft serve was not date marked. The owner said it was opened on 12/16. COS, items dated. KDA_3_50118A3 - --In the WIC containers of pasta were date marked dates ranging from 12/25 to 12/29. The owner said all of the items were made on 12/16. The owner was educated about proper date marking procedures. COS, dated correctly KDA_4_20211A2 - --In the RIC in the kitchen without handles a lid used to cover mashed potatoes was cracked. COS, discarded and potatoes covered with plastic wrap. KDA_4_60111A - --There is dried food debris on the can opener blade. COS, moved to be cleaned and sanitized. KDA_4_60111C - --The fan covers in the WIC are dusty. The hood vents have heavy accumulation of grease over the grill in the south kitchen. There is dust accumulation on the hood vent above the stove. KDA_4_90311A - --In the north kitchen a box of single service cups were stored directly on the floor. KDA_4_90411B - --In a container spoons are stored with the eating surface up. KDA_6_20211A - --The lights in the WIF are not shielded. KDA_6_30111 - --The handwashing sink at the bar did not have a supply of soap. COS, supplied. KDA_6_30112 - --The handwashing sink at the bar did not have a supply of paper towels. KDA_6_30114 - --The handwashing sinks in the restaurant had signs to notify employees to wash their hands. The inspector left stickers. KDA_6_50111 - --The top of the center prep table in the south kitchen is chipping off around the edges. There are ceiling tiles throughout the kitchens and prep areas that are falling down and have water damage. KDA_6_50112A - --There is dust on the tiles over the bus tubs and meat slicer. There is rust and mold on the ceiling of the WIC. There is mold on the walls around the dish rinsing and ware washing area. KDA_7_10211 - --In the wait station a container of green liquid was not labeled. The owner said it was dish washing detergent. COS, labeled. KDA_7_20111A - --In north kitchen room spray bottles of sanitizer and cleaner were stored on a shelf next to foil and plastic wrap. COS, moved. On a shelf below the sink in the wait station bottles of bleach, cleaner, and glass cleaner were stored on a shelf next to tea dispensers. COS, moved. KDA_Defacto - --Kitchen: RIC/F with no handles: RIF foods frozen, RIC cooked on site rice 40 F RIC/F with handles: RIF foods frozen, RIC ground beef 40 F RIF: foods frozen Superior RIC by the back door: butter 39 F WIC: pasta salad 38 F WIF: foods frozen Soft serve: 43 F Salad bar: cottage cheese 40 F, made on site blue cheese dressing 41 F RIC at the bar: soft serve 40 F --Note: I discussed proper cooking temperatures with the owner. --Note: I discussed proper cooling procedures with the owner. --Note: I discussed proper reheating procedures with the owner. --Note: The establishment has chlorine test strips to measure the chlorine concentration in their sanitizer solution. --Note: The restaurant receives service from a licensed pest control company every 2 months.	12/18/2015	20	Regular	Out
Details not available.	09/30/2014
Details not available.	06/25/2014
Details not available.	11/20/2013

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
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_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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_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_90411B - Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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_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_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.

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WINDMILL INN, 603 N 4TH ST, SENECA, KS - Restaurant inspection findings and violations

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