BETHANY COLLEGE FOOD SERVICE, 355 E SWENNSON ST, LINDSBORG, KS - Restaurant inspection findings and violations

Business Info

Name: BETHANY COLLEGE FOOD SERVICE
Type: Restaurant
Address: 355 E SWENNSON ST, LINDSBORG, KS 67456
Phone: 785-227-3311
Total inspections: 5
Last inspection: Sep 11, 2015

Restaurant representatives - add corrected or new information about BETHANY COLLEGE FOOD SERVICE, 355 E SWENNSON ST, LINDSBORG, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30412D - --At the ice cream bar, 2 ice cream scoops are stored in a container of non-running water, which is 51F. KDA_3_30511A1 - --In the 2 walk-in-freezers, cardboard cartons of bread, buns, hashbrowns, and shredded potato triangles are directly on the floor. KDA_3_50116A2 - --Cooked penne pasta is on a counter in the serving area, set out to be reheated in small batches, at 48.2F. COS - added ice to the container to lower the temperature of the pasta to 41F or less. NOTE: the pasta had been out on the counter less than 2 hours. Meets FWL exception. KDA_4_50111A - --One of the walk-in-freezers still has a problem with dripping condensation, resulting in a build up of ice on a pan of food covered in plastic wrap and 2 cardboard boxes of food. KDA_4_60111A - --The blades on two dicers stored as clean have food residue left on them. COS - placed back in the sink for further cleaning. NOTE: this is a small percentage of the utensils used in this facility - less than 1% - meets FWL exception. KDA_4_60211E4 - --There is a build up of mold in the bucket holding the ice scoop at the large ice machine. COS - cleaned. KDA_Defacto - --Warewash machine sanitizing= 168.9F	09/11/2015	7	Follow-up	In
No violation noted during this evaluation.	08/25/2015	0	Complaint	In
KDA_3_30412F - --At the ice cream bar, 2 ice cream scoops are stored in a cup of cloudy water, measuring 47.5F. KDA_3_30511A1 - --Cases of frozen onion rings and other foods are stored underneath a drip/leak in the walk-in-freezer, which is causing an ice flow into the box of food. Cardboard round boxes of ice cream, Texas toast, and other foods are stored directly on the floor in the 2 walk-in-coolers. KDA_3_50115A - --Spaghetti and whole wheat spaghetti are found cooling in the WIC, in deep, 5-gallon plastic containers with tight-fitting lids - not proper cooling methods. COS - removed lids, separated into smaller containers, and added ice to speed cooling KDA_3_50116A2 - --At the Caesar salad bar, cut lettuce is 44F and diced chicken is 44.6F. COS - served all out KDA_3_50118A1 - --Sausage pizza topping is dated 8-18 to 8-23. Held over 7 days. COS by VD 1/50 KDA_4_50111A - --There are condensation leaks/drips in both walk-in-freezers, causing ice flows onto food and shelving, and the floor. KDA_4_60111A - --The wire shelves and metal slat shelves in two walk-in-coolers are soiled with food debris, spills, and a build up of mold. The mold is hanging down off the shelves, directly over open pans of food in the cooling process. The following food contact surfaces of equipment stored as clean or intended to be clean, per PIC and employees, had a build up of dried on food residue: the bottom of the McCall 2-door reach-in-freezer (RIF), 2 dicer blades, & a grater. At least 10 food storage containers had a build up of sticker residue on the outsides. There is a build up of mold in the bucket holding the ice scoop at the large ice machine. KDA_4_60111C - --The floor, shelves, and walls of the walk-in-cooler have a build up of food debris, grease, and mold. There is a build up of mold in the cabinet below the juice dispensers, caused by a leak or drip. The seals on the milk dispensers (where the milk is kept in a sealed bag) are soiled with food debris and grime. The fan covers in the walk-in-cooler are soiled with dust and debris. The inside and outside edges of the drawers holding clean utensils near the griddle in the kitchen are soiled with food particles, and food spills and residue. Two plastic food wrap dispensers are soiled with a build up of dried on food and soil residue. KDA_4_70211 - --In the mechanical, conveyor-type warewash machine, using high temperature sanitization, the high temperatures reached during dishwashing were 147.9F and 145.7F. Not sanitizing before use of utensils and equipment. COS - a temperature sensor was stuck - after releasing this sensor, the sanitizing temperatures are 165F or higher on the final rinse. Manager and PIC are instructed to re-clean/sanitize all wares used since yesterday, when repair company had corrected a previous problem. KDA_6_50112A - --The floor in the employee toilet room is soiled with stains, dirt, and debris. KDA_Defacto - --Burger patty - cook - 169F --In the WIC, spaghetti and whole wheat spaghetti are cooling 1 hour or less per PIC - 51F and 72F. In the Koch 6-dr RIC, taco meat cooling less than 2 hours, per employee - 52F. --Marinara pasta sauce on steam table is 164F --Salad bar - mushroom soup 182F Pizza bar - meat pizza displayed in hot hold unit 146F ST's - ravioli 147F, carrots 153F, pasta 135F, pasta sauce 164F 6-door hot cabinet - ravioli 166F --SB - cut lettuce 42F, cottage cheese 41F, cut tomato 41F Milk dispensers - 33F and 40F Soft-serve dispenser - 34F and 36F True RIC - cheesecake 41.9F Open-front case - cheesecake 37.9F MT - sliced tomatoes and deli ham 41F WIC - salsa 41F McCall RIC - cut lettuce 41F On ice at serving bar - chick pea salad 42F Pizza MT - taco meat 35F Koch 6-door RIC - sausage topping 35.4F Victory 2-dr RIC - chick pea salad 39F WIC - cooked roast 40F, chicken casserole 39F Freezers - food solid --Wiping cloth bucket=200ppm QA	08/25/2015	11	Complaint	Out
Details not available.	02/11/2015
Details not available.	11/19/2013

KDA_3_30412D - In-use utensil storage (Running water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with moist FOOD such as ice cream or mashed potatoes shall be stored in running water of sufficient velocity to flush particulates to the drain.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
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_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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BETHANY COLLEGE FOOD SERVICE, 355 E SWENNSON ST, LINDSBORG, KS - Restaurant inspection findings and violations

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