WINFIELD EARLY LEARNING CENTER, 400 E 9TH, WINFIELD, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_50116A2 - --There are string cheese sticks out on the counter with no temperature control. They are measuring 46.7 F. Upon questioning, the kitchen staff member said the string cheese is under time as a control. He does not have a time stamp or temp stamp on the string cheese. He also stated that they keep the string cheese at the end of serving when he was asked. Explained to him that items under time as a control cannot be kept, they must be discarded. Corrected on Site (COS) - treating the string cheese as a temperature control item since the school district is keeping them rather than discarding. The kitchen staff member said he pulled the string cheese from the cooler at approximately 730am. It was approximately 755am when the temperature was taken. He returned the string cheese to the cooler by 815am. Recommended that in the future they fill a pan with ice and put the individually wrapped string cheese directly into the ice to keep it cold.
- KDA_6_50111 - --There is a stained and sagging ceiling tile in the kitchen prep area.
- KDA_Defacto - --Dispenser at 3 vat sink is dispensing 400ppm quaternary ammonia (label calls for 150-400ppm) --Hot Case: Burrito - 149.2 F --Milk Cooler: Milk - 39.4 F Frigidaire Cooler: Yogurt - 42.7 F (Note - recommended to school district food service director that this cooler be turned to a cooler temperature as it is barely within cold holding temperatures and has not been open a lot this morning) --Quaternary Ammonia test strips were available in the kitchen. --There are spoons in a tub in the dining area that have the handles facing multiple directions. These spoons are passed out to students by staff members who put on gloves prior to handling the spoons.
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10/29/2015 | 3 | Regular | In |
Violation descriptions:
- 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_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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