CASA GRANDE GARNETT, 604 N Maple ST HWy 59, Garnett, KS - Restaurant inspection findings and violations

Business Info

Name: CASA GRANDE GARNETT
Type: Restaurant
Address: 604 N Maple ST HWy 59, Garnett, KS 66032
Total inspections: 6
Last inspection: Dec 07, 2015

Restaurant representatives - add corrected or new information about CASA GRANDE GARNETT, 604 N Maple ST HWy 59, Garnett, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --The grease trap was cleaned out and there is no longer a sewer backup in the kitchen.	12/07/2015	1	Reopening	Out
KDA_3_30211A1b - --In the make table a pan of raw shell eggs was stored on a pan of RTE jalapeno butter. COS-moved eggs KDA_3_50118A3 - --In the RIC an open package of Canadian bacon was dated 12/17-12/27. It was dated for greater than 7 days. COS-re-dated. KDA_Defacto - --Make table: pico 32F, shredded lettuce 32F, cheese 35F RIC: corn 37F --There is no backflow prevention device on the garbage disposal. However, according to the PIC the water is put into the disposal from the spray hose rather than from below the flood rim of the sink.	12/18/2015	3	Follow-up	In
KDA_2_30114H - --While wearing gloves and employee placed raw hamburger patties on the grill. The employee removed the gloves, discarded them and then without washing hands, donned new gloves and placed lettuce onto a plate. COS-employee was educated. Removed gloves and washed hands. KDA_2_40111 - --An uncovered employee drink was stored on the chip warmer. KDA_3_10111 - --In the wait station RIC there was an open container of cream lacking a date mark. The waitress was unsure when it had been opened. COS-discarded. KDA_3_30111B - --An employee used her bare hands to cut and place lemons on a soda cup. COS-educated, lemons were discarded. KDA_3_30211A1b - --In the WIC a box of raw bacon was stored in contact with RTE canadian bacon and ham. Raw shell eggs were stored above RTE fully cooked bread. COS-educated, items were rearranged. KDA_3_50116A2 - --In the bottom portion of the make table the following items were holding at: tacos 46.7F, flautas 46.7F, cream salsa 46.5F, enchiladas 44.8F, cream 47.4F, Canadian bacon 44.5F, macaroni & cheese 45F, raw beef 45F and chorizo 49.6F. The items had been in the unit since the previous day. The ambient temperature was 46.4F. COS-items were discarded. Inspector instructed to discontinue use of the bottom portion until it can hold PHFs at 41F or below. KDA_3_50118A2 - --In the WIC a pan of shredded chicken, a pan of rice and 3 containers of salsa lacked a date mark. The cook said the items were made on Tuesday. COS-dated. KDA_4_30111 - --The bottom portion of the make table is not holding PHFs at 41F or below. The ambient temperature was 46.4F. COS-discontinued use until it is able to hold PHFS at 41F or below. KDA_4_30212A - --There is no food thermometer to measure the temperature of cold foods. The thermometer that is available only measures the temperature of hot foods. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_20511B - --A bucket was stored in the bar hand sink. KDA_5_40213 - --There is a sewage backup on the floor in the kitchen at the "clean" end of the dishmachine. The sewage is leaking out of the grease trap. There is sewage build up and chunks of food on the floor. COS-the establishment will voluntarily close until it can be repaired. KDA_7_10211 - --In the chemical room a spray bottle containing a pink liquid lacked a label. The cook said it was degreaser. COS-labeled. KDA_8_40411 - --An imminent health hazard exists due to a sewage backup on the floor in the kitchen. A cook said it has been a problem for a while. COS-the establishment will voluntarily close until it can be repaired. KDA_Defacto - --50 PPM chlorine mechanical dish machine --shrimp 156F --steam table- ground beef 204F, beans 194F warming box-beans 141F --WIC-ground beef 34F, diced tomatoes 35F Top of make table: cheese 41F, diced tomatoes 40F, cream cheese 41F, lettuce 40F, cheese 38F Freezers OK	12/03/2015	15	First Operational Inspection After Licenstion	Out
KDA_6_20215A3 - --There is a 1/4 inch gap at the side and bottom of the north exterior bar exit door. There is a 1/4 gap at the side of the west exterior bar exit. KDA_6_50112A - --There are old rodent droppings on the floor in the corner behind the bar. There are old rodent droppings in the storage room located near the restrooms. KDA_Defacto - --100 PPM chlorine mechanical dishmachine --A licensed pest control company is servicing the establishment for rodents, roaches and ants. --WIC-ambient 32.2F Make table ambient-40.6 (top) 40.1 (bottom) Freezer OK	10/20/2015	3	Licensing	In
KDA_5_20515B - --The wait station hand sink drain leaks when the water is turned on. KDA_6_501111A - --In the dry storage near the kitchen there were 10-15 fresh rodent droppings. Throughout the kitchen there were 20-30 fresh rodent droppings. KDA_6_50112A - --There is food, debris and fresh rodent droppings along the walls and in the corners on the floor in the kitchen and dry storage room. KDA_Defacto - --Mechanical dishmachine 100 PPM chlorine --Upon arrival for the inspection the hand sink in the kitchen reached 82.6F. The PIC said hot water is supplied to the ice machine and is constantly draining. During the inspection, the ice machine was turned off and then the water reached 155F at the hand sink. Hot water (at least 100F) needs to be available to all sinks at all times. --WIC-ambient 35F Make table-ambient 25F	10/05/2015	4	Licensing	In
KDA_4_30112A - --The facility does not have a 3 compartment sink for washing dishes. The automatic dish washer is also not operational. The automatic dish washer must be operational before a license will be approved. KDA_5_10311B - --The kitchen handwashing sink does not have hot water. It must have hot water before the license will be approved. KDA_Defacto - --The make table ambient temperature measured 52.1F. Advised to turn unit cooler.	09/22/2015	3	Plan	In

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_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
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_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_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
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_30112A - Except as specified in ¶ 4-301.12(C) and ¶ (F), a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS.
KDA_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
KDA_5_10311B - Hot WATER shall be available at all Distribution POINTS IN the FOOD ESTABLISHMENT, at all times.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
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_5_40213 - SEWAGE shall be conveyed to the point of disposal through an APPROVED Sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
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_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.

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CASA GRANDE GARNETT, 604 N Maple ST HWy 59, Garnett, KS - Restaurant inspection findings and violations

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