Wild Woods Saloon, 325 DELAWARE ST, LEAVENWORTH, KS - Bar inspection findings and violations

Business Info

Name: Wild Woods Saloon
Type: Bar
Address: 325 DELAWARE ST, LEAVENWORTH, KS 66048
Phone: 913-651-9060
Total inspections: 3
Last inspection: Sep 01, 2015

Restaurant representatives - add corrected or new information about Wild Woods Saloon, 325 DELAWARE ST, LEAVENWORTH, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --Located on a shelf in the RIC by prep table, 1 head of cabbage containing mold. COS- voluntarily destroyed. KDA_3_50116A2 - --Located above the oven on shelf a red squeeze bottle containing a liquid employee stated liquid was whipped butter and contains milk. Butter was kept above 41F. COS- voluntarily destroyed. KDA_4_20311 - --Thermometer integrated into the RIC is not accurate, though all PHF within RIC measured at 41F or below. KDA_Defacto - --Prep table ambient temperature 38F	09/01/2015	4	Follow-up	In
3-302.11(A)(2) - --In the True RIC, raw ground beef was stored in direct contact with raw chicken. COS-moved. KDA_2_30114H - --Employee handled raw ground beef, removed gloves, handled dirty dished, donned gloves handled frozen cheese sticks, removed gloves, donned clean gloves then handled spatula on grill. COS-gloves discarded, educated, hands washed, fresh gloves donned. KDA_3_10111 - --In the True RIC, there were open packages of single portion turkey, ham and corned beef. PIC had no knowledge as to when the items had been opened. There was a package of cut cabbage without a date. PIC had no knowledge as to when the package had been opened. COS-discarded At the bar, there were 6 bottles of liquor containing dead flying insects. Jim Beam had approximately 12, Jim Beam had 1, Jack Daniels had 2, Canadian Whiskey had 1, Wild Turkey had 1 and Zarco tequila had 1. COS-discarded. KDA_3_30111B - --Employee while bare handed, removed a head of lettuce from RIC, unwrapped it and cut it with knife. COS-lettuce discarded. Educated. KDA_3_30412A - --In a container of on-site prepared salsa, there was a single use plastic ramekin stored in contact with food. There was a bowl without handles stored in a container of sugar and another one stored in a container of salt. Both bowls were stored in contact with food. At the bar, there was an ice scoop stored in ice bin with the handle in contact with ice. COS-removed KDA_3_30414B1 - --wet wipe cloths stored in a bucket with no measureable amount of sanitizer (quat). COS-remade. KDA_3_50113A - --There was thawing ground beef and chili in the basin of the hand sink, not under running water. COS-returned to the RIC. KDA_3_50116A2 - --In the prep table, sliced tomatoes at 55.4F, pooled raw eggs at 55.7F. COS-discarded. In prep table, raw hamburger at 44.9F. COS-cooked. The ambient temperature of the prep table was 50.9F Downstairs resting on a stool, not in temperature control, there was a box of raw ground beef. According to the PIC, the beef had been delivered yesterday and reported the meat must not have been put away properly. The temperature of the beef was 59.1F. COS-discarded. KDA_3_50118A1 - --In the True RIC there was an open package of hotdogs dated 7/18. COS-discarded KDA_4_10111A - --Tortilla chips were stored in a container not made of food grade plastic. The product sticker indicated the container was for storing blankets. COS-removed KDA_4_20311 - --The thermometer in the prep table indicated the ambient temperature was 40F. The actual ambient temperature of the unit was 50.9F KDA_4_30111 - --The prep table had an ambient temperature of 50.9F. All the PHFs stored in unit were at temperatures greater than 41F. KDA_4_50213A - --Stored in a container of on-site prepared salsa, there was a single use ramekin. COS-discarded. KDA_4_60212B - --The interior of the microwave was soiled with dried food debris. Cook reported it had not been cleaned since Tuesday evening. KDA_5_20315 - --The carbonator was equipped with a double check valve, but not with an intermediate vent. COS-technician arrived and installed intermediate vent. KDA_5_20511B - --There was a package of thawing ground beef and a package of thawing chili in the kitchen hand sink basin. COS-removed. There was a pitcher of water stored in the basin of the bar hand sink. COS-removed. KDA_5_20515B - --The faucet to the 3 vat warewash sink leaks when turned on. The water is turned on by a faucet handle under the sink. KDA_6_20215A3 - --In the basement, there is a door which open directly to the outside. There is a gap approximately 1/4 inch in height at the threshold. The back door to the dining room has gaps approximately 1/4 inch in height along the top and along the side of the door. The back door to the kitchen has a gap approximately 1/2 inch in diameter where the door knob is missing. KDA_6_30111 - --There was soap available at the bar hand sink. COS-soap provided. KDA_6_30112 - --There were no paper towels available at the bar hand sink. COS-paper towels provided. KDA_7_20111B - --There was a bottle of stainless steel cleaner stored on top of the True RIC. There was a bag of soap stored on a cart next to the kitchen hand sink. The soap was directly above fry pans. When cook moved the soap, he placed it on top of a bag of RTE buns. COS-moved. KDA_Defacto - --Chicken cooked to 163F, hamburger cooked to 159F. --On steam table, nacho cheese at 168F --PIC reported the establishment is serviced on a monthly basis by a pest control company. --True RIC: on site prepared salsa at 41F. Sour cream at 38F. Downstairs RIC: external temperature of raw shell eggs at 45F.	08/06/2015	22	Regular	Out
Details not available.	04/07/2014

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_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions 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 before donning gloves for working with FOOD.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_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_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_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_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_20311 - FOOD thermometers (Accuracy) FOOD temperature MEASURING devices that are scaled only IN Celsius or dually scaled IN Celsius and Fahrenheit shall be accurate to ±1�°C IN the intended range of use. FOOD temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±2�°F IN the intended range of use.
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_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
KDA_4_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
KDA_5_20315 - If not provided with an air gap as specified under § 5-202.13, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
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_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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Wild Woods Saloon, 325 DELAWARE ST, LEAVENWORTH, KS - Bar inspection findings and violations

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