BARTLETT ELEMENTARY, 201 W 2ND, BARTLETT, KS - Restaurant inspection findings and violations

Business Info

Name: BARTLETT ELEMENTARY
Type: Restaurant
Address: 201 W 2ND, BARTLETT, KS 67332
Phone: 620-784-5326
Total inspections: 7
Last inspection: Jan 07, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A1 - --Taco meat was being held at 109 F on the serving line, beans at 131 F, and corn at 116 F. COS=employee said that the foods were removed from the warmer at 11:05 a.m. KDA_3_50118A2 - --A container of grilled chicken was without date marking in the McCall reach in cooler. COS=employee said that the chicken was prepared on 1/4 KDA_3_50119B4 - --Time was not marked on shredded lettuce held out of temperature control on the serving line. Shredded lettuce is include in the establishment's procedure for using time as a public health control. COS=employee said that the shredded lettuce was removed from the reach in cooler at 11:05 a.m. KDA_Defacto - --100 parts per million chlorine in three vat sink --152 F crispito in warmer --38 F grilled chicken 35 F spaghetti/meat balls 33 F milk in Beverage Air chest cooler freezers ok	01/07/2016	4	Regular	In
5-202.14 - --A wye with valves was installed downstream from an atmospheric vacuum breaker on the service sink faucet. A hose and a chemical dispenser were attached to the wye. The end of the hose was below the flood rim of the service sink basin. COS=educated KDA_3_50119B4 - --Time was not marked on shredded lettuce held out of temperature control on the serving line. COS=educated KDA_Defacto - --147 F lasagna --300 parts per million quaternary ammonium concentration in three vat sink (within manufacturer's specifications for food contact surface use) --40 F cottage cheese 43 F butter 43 F milk in Beverage Air chest cooler freezers ok	08/28/2015	3	Regular	In
Details not available.	04/13/2015
Details not available.	10/13/2014
Details not available.	04/29/2014
Details not available.	10/04/2013
Details not available.	04/04/2013

5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_50119B4 - Time as a PHC - 4 hours (Discard unmarked or marked to exceed 4 hours) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded.

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BARTLETT ELEMENTARY, 201 W 2ND, BARTLETT, KS - Restaurant inspection findings and violations

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