BEST WESTERN PLUS PATTERSON PARK INN, 6100 PATTERSON PARKWAY, ARKANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: BEST WESTERN PLUS PATTERSON PARK INN
Type: Restaurant
Address: 6100 PATTERSON PARKWAY, ARKANSAS CITY, KS 67005
Phone: 316-847-4915
Total inspections: 6
Last inspection: Nov 05, 2015

Restaurant representatives - add corrected or new information about BEST WESTERN PLUS PATTERSON PARK INN, 6100 PATTERSON PARKWAY, ARKANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
No violation noted during this evaluation.	11/05/2015	0	Follow-up	In
3-501.17(B) - --In the Turbo Air Cooler in the kitchen there is a ziploc bag of ready-to-eat sausages dated 10/19, two ziploc bags of ready-to-eat egg patties dated 10/15, and a bag of ready-to-eat egg patties dated 9/14. Upon asking the kitchen lady, she said that the dates on the bags are when the items were received, removed from its original packaging and partitioned into ziploc bags, and frozen. She said that all of these items were removed from the freezer yesterday (10/25) to thaw and be used. COS - she updated all the date marking to reflect open and frozen dates, as well as thaw dates. KDA_3_30511A1 - --In the kitchen there is a box of waffle flour and a box of sugar being stored directly on the floor. KDA_3_30611 - --There is cut watermelon and washed strawberries on display in the buffet serving area. They are unguarded and unprotected from contamination by consumers. Explained issue to staff and let them know that these items need to be behind a sneeze guard or otherwise protected. KDA_3_50116A2 - --There were two egg patties on the counter that were measuring 56.2 F. There was a measuring cup full of gravy that was measuring 58.3 F. The kitchen employee said she had gotten these items out at approximately 7:30am. It was close to 8am when the temperature was taken. COS - the items were returned to the cooler. On the buffet serving line there was a bowl of sliced watermelon sitting out with no temperature control. The watermelon was measuring 57.9 F. The kitchen lady said the watermelon had been put out at 6am for breakfast. It was approximately 8am when the temperature was taken. COS - the watermelon was returned to the cooler. There are individual packets of cream cheese sitting out on the counter for the breakfast being served. They are measuring a surface temperature of 59.2 F. The kitchen lady said the cream cheese had been put out at 6am when breakfast began. COS - the cream cheese was returned to the cooler in the kitchen. The small cooler on the counter in the buffet serving area is measuring 53.1 F ambient. The items inside are not measuring at proper cold holding temperatures. They are as follows: Yogurt - 51.7 F 2% Milk - 46.2 F String Cheese - 47.7 F The kitchen employee said the string cheese and yogurt had been in the cooler since last night. She had refilled the milk in the cooler this morning around approximately 6am. It was slightly after 8am when the temperatures were taken. COS - the milks were returned to the main cooler in the kitchen. The yogurt and string cheese was discarded. KDA_3_50118A2 - --In the Turbo Air Cooler in the kitchen there is an open package of ready-to-eat ham that has no date on the package. The kitchen employee said it was opened yesterday (10/25) for breakfast. COS - she dated the package. KDA_4_204112B - --There is a thermometer inside of the small cooler in the buffet serving area, but it is not working and will not turn on/is not displaying a temperature. KDA_4_30111 - --The small cooler in the buffet area is measuring 53.1 F ambient. When the kitchen lady turned the temperature all the way down the cooler got down to 48.2 F after being left closed for 20 to 30 minutes. The manager is having a work order put in on the cooler so repairs can be done. KDA_4_60111A - --There is a colander in the cabinet being stored as clean. There is a sticker on the outside of the colander that appears to be from the original manufacturer's labeling. Corrected on Site (COS) - the kitchen employee removed the sticker and placed the colander in the dirty dishes to be washed. KDA_4_90311A - --There is a box of plastic cup in the kitchen being stored directly on the floor. KDA_7_10211 - --In the kitchen there were two unlabeled spray bottles with a pink and a blue liquid inside. The pink liquid was identified by the kitchen lady as a bathroom cleaner that should not even be in the kitchen. The blue liquid was identified as windex. COS - she labeled them. KDA_7_20111B - --There is a bottle of hand sanitizer sitting on top of the paper towel dispenser at the hand sink in the kitchen. COS - the kitchen lady moved the hand sanitizer. KDA_7_30111B - --Near the front desk there is Hair Spray, Make Up Remover, Hair Gel, and Eye Drops being stored on a shelf directly above medicines and food items that are for sale. COS - the front desk employee rearranged these shelves. KDA_8_30411A - --The license is not posted where it is visible to consumers. KDA_Defacto - --Bag of frozen potatoes on counter in kitchen: Potatoes - 35.9 F, Turbo Air Cooler: Cheese - 43.2 F --Items are being thawed inside of the cooler. --Precooked Sausages being heated on a grill - 165.2 F --Sanitizer in 3 vat sink measuring 200ppm - label calls for 150-400ppm --Steam Table 1: Potatoes - 139.8 F, Steam Table 2: Gravy - 145.2 F --The kitchen employee provided a licensed supplier name for all of their food products. She said there is nothing that is prepared outside of the hotel and brought in to be served to guests. --The kitchen employee said that the gravy is prepared partly via a packet that is microwaved and partly via canned gravy. Once it is prepared, it is cooled in the refrigerator until used. --There are bowls of breakfast left overs in the cooler (items on the buffet mixed together in bowls and kept). The kitchen lady said they keep it to give to someone's dog, it is not being kept to be served again which is why they have it mixed together in a bowl. --There is a flat top grill on the counter in the kitchen being used to reheat sausages. Letting staff know that if this grill creates condensation or grease buildup, they may need to install a vent hood above it. --There is a running fan sitting on top of the microwave in the kitchen. This fan has a buildup of dust on the front of the fan cover. --There is ready-to-eat gravy in the cooler with no date on it. The kitchen lady said it would have been prepared yesterday (10/25) around 1pm after breakfast. --There were potatoes on a paper plate on the counter with no temperature control in the kitchen upon beginning inspection. The kitchen employee said these were overcooked and were too hard, so she was not serving them and merely throwing them away. She did throw them away during the inspection. --There were quaternary ammonia test strips, good through 3/16, available in the kitchen.	10/26/2015	14	Complaint	Out
Details not available.	10/14/2014
Details not available.	10/03/2014
Details not available.	06/27/2014
Details not available.	06/17/2014

3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
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_30611 - FOOD protected - Except for nuts IN the Shell and Whole, Raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER Before consumption, FOOD on display shall be protected from contamination by the use of packaging- counter, service line, or salad bar FOOD guards- display cases- or other effective means.
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_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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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_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_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_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.
KDA_7_30111B - Retail Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and single-use 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.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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