CALDWELL HIGH, 22 N WEBB, CALDWELL, KS - Restaurant inspection findings and violations

Business Info

Name: CALDWELL HIGH
Type: Restaurant
Address: 22 N WEBB, CALDWELL, KS 67022
Phone: 620-845-2585
Total inspections: 6
Last inspection: Oct 21, 2015

Restaurant representatives - add corrected or new information about CALDWELL HIGH, 22 N WEBB, CALDWELL, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_7_10211 - --Repeat: There are two tubs in the dining area that are labeled "Forks" and "Spoons." These tubs have a blue liquid in them and were identified as soap for soaking the silverware prior to washing. Corrected on Site (COS) - the tubs were labeled with what chemical was inside.	10/21/2015	1	Follow-up	In
3-501.17(A) - --In the True Cooler in the back room there is a container of green beans dated 9/28 and a container navy beans dated 8/31. In the walk-in-cooler there is a pan of cheese potatoes dated 8/27, a pan of hash brown casserole dated 9/3, a pan of hash brown casserole dated 9/28, and a pan of tater tot casserole dated 8/28. Upon speaking with the kitchen manager on all of these instances, she said that all items are frozen the day they are made if there are left overs. She thaws items on Monday every week to plan ahead for the meals going to be served. All of these items were removed from the freezer on Monday (10/5). She will update the date marking to reflect the freezer/thaw dates. 4-102.11(B)(1) - --There are tomatoes in the Traulsen cooler that are inside of a plastic grocery bag labeled "Hippo Recycle." The tomatoes are in direct contact with the plastic in the bag. COS - the kitchen manager is putting the tomatoes into a new container. KDA_3_30212 - --There are two unlabeled tubs in a cabinet that were identified as containing cinnamon sugar and cinnamon. KDA_3_30611 - --There is a pan of cake at the serving line that is uncovered/exposed to students coming through the serving line. The school is having a sneeze guard that can be set on the counter made. The frame has been made and verified it will fit in the available space. The kitchen manager is expecting it to be completed by next week. There is a bowl of pickles and a bowl of mustard in the dining area that are uncovered and exposed to students. Recommending these be in the salad bar behind the sneeze guard. KDA_3_50116A2 - --On the salad bar there is a tub of chopped lettuce that is measuring 47.1 F. The kitchen manager said this had been taken from the cooler for serving at approximately 10:45am. It was 11:18am when the temperature was taken. In the bottom of the salad bar there is a tub of ice that the containers sit on top of, but only the bottoms of the containers would come in contact with this ice. Recommending to kitchen manager that the salad bar be filled with icy water and then the container hang down into the icy water from the ledges of the salad bar. COS - today's items were returned to the cooler. Note - may also suggest time as a control on these items if icy water in the salad bar is not ideal. Please note the following directions if you would like to set this up, and email with questions any time. If you would like to set up time as a control for your items in the display case, please be aware that you will need to have written procedures on hand that you are able to provide during an inspection, time/temp stamps on all items with time as a control being used, and the employees must be trained in using time as a control. Written Procedures: The written procedures must be guidelines on how the time as a control is handled, and what items it is used on. For example: "We have items that we put into our non-refrigerated display case for sale that we are using time as a control on. We take the temperature when the items are removed from the refrigerator and write down the time and temperature of when they are removed. We then hold the products for a maximum of four hours inside of our display case. At the end of the four hour time period, they are either sold out or discarded if there is any left." Time/Temp Stamps: Please be sure you have a log stating what temperature the items were when they were removed from the cooler, and what time they were removed. Every time fresh items are put out, this log would need to be updated with the new information. You can have a little sticker with it written down on the individual containers, on the pans and plates the items are set into, or on a master sheet near the display case. Employees: Your employees will need to be trained in time as a control in knowledgeable in how it works so that they know how to handle it. They need to know to always temp and time the items and document it so that the information is available as the food code requires. This is also important so that when an inspector comes in, if they take a temperature and ask an employee if it is under time as a control, the employee will have the knowledge to explain your procedures on the items with the time as a control in place. KDA_4_20211A2 - --There is a rubber spatula that is fraying on the edge. COS - the kitchen manager is trimming this spatula to make it smooth. KDA_4_50213A - --There are single-use plastic containers that are being reused to store navy beans, green beans, black olives, sugar, and cinnamon sugar. KDA_4_60111A - --In the True Cooler in the back storage room there is a container of black olives that has sticker residue on the outside of the container. This sticker was identified as the original manufacturer's label from what was originally stored in the container. Letting kitchen manager know that stickers on container need to be completely removed during the washing process. KDA_6_20214 - --The restroom door is not self-closing. It is being kept closed between uses. KDA_7_10211 - --There is an unlabeled white tub next to a sink near the serving line in the kitchen. The kitchen manager verified this was soapy water. She will label the tub. There are two tubs in the dining area that are labeled forks and spoons. These tubs have a blue and a clear liquid in them and were identified as cleaners for soaking the silverware prior to serving. The kitchen manager will have these labeled with the cleaners. KDA_Defacto - --Items are thawed by placing in cooler several days prior to when they are needed. --Mashed potatoes cooked and put in the walk-in-cooler to cool yesterday (10/6) - 39.9 F --Steam Table: Hamburger - 158.2 F --True Cooler (Back Room): Green Beans - 36.4 F, Walk-in-Cooler: Mashed Potatoes - 39.9 F, Traulsen: Chopped Lettuce - 43.3 F, Milk Cooler: Milk - 34.8 F --Wiping cloths stored in 100ppm chlorine.	10/07/2015	11	Regular	Out
Details not available.	04/27/2015
Details not available.	08/28/2014
Details not available.	05/06/2014
Details not available.	10/02/2013

3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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.

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