Henry T's Bar & Grill, 3520 W 6TH ST, LAWRENCE, KS - Restaurant inspection findings and violations

Business Info

Name: Henry T's Bar & Grill
Type: Restaurant
Address: 3520 W 6TH ST, LAWRENCE, KS 66049
Phone: 785-749-2999
Total inspections: 2
Last inspection: Oct 08, 2015

Restaurant representatives - add corrected or new information about Henry T's Bar & Grill, 3520 W 6TH ST, LAWRENCE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --The dishwasher was washing dishes with gloved hands, he touched the soiled dishes and then handled the clean dishes. Educated on proper hand washing. COS-gloves were removed and hands washed, dishes were placed back at dish machine. KDA_3_30212 - --There was a container with white powder in it that was with out a common name. Employee said it was flour. COS-Container was labeled. KDA_3_30412B - --In the container of flour, there was a scoop with a handle. The handle was touching the flour. COS-the handle was placed above flour. KDA_3_50115A - --In the make table across from the grill, there was cooked on site chicken strips that were at 80F. Employee said they were cooked at 11:00AM and placed in make table. Educated on proper cooling. COS- Chicken was voluntarily discarded KDA_3_50116A2 - --In server preparation station make table shredded cheese 45.9F, shredded lettuce 44F, sliced tomatoes 43.4F, cottage cheese 42.3F(the original cottage cheese container was in the reach in and was 38.3F) Reach in: shredded cheese 49.1F, coleslaw 44.8F, diced tomatoes 43.4F. Person in charge said these items were just out 15 minutes ago re-filled containers. COS-items left in make table to cool. Ambient of reach in make table was 39.1F. Make table near the grill: shredded cheese 45.9F, sliced pepper jack cheese 47.5F, sliced tomatoes 45.7F. Employee said these items had been in make table since 9:00AM. All the items in the reach in were sitting on ice, recommend that items on the top also be put on ice. COS-items were voluntarily discarded. Make table across from grill: sliced roast beef 49.2F, 50.2F 52.5F COS-beef was voluntarily discarded(held over 7 days). Sitting on top of the make table across from the grill was a container of made on site siracha sauce at 76.7F, Employee said it had been out since 11:30. COS-sauce was put in walk in cooler. KDA_3_50118A1 - --In the make table across from the grill, there was cooked on site roast beef that was held for 9days. the date on it was 9/29. COS-beef was discarded. KDA_3_50118A2 - --In the walk in cooler, there was a container of cooked on site corn beef that was without a date. Employee said it was made 10/7/15. COS- corn beef was dated. KDA_4_10111B - --The make table next to the cooking stove has a broken lid and broken handles. KDA_4_60111A - --In the ware washing area, there were 12 lids with sticker residue. COS-lids were placed at ware washing area. KDA_4_60111C - --The containers for the sugar, flour and pepper had an accumulation of dried on food debris on the exterior. The vent covers in the walk in cooler and freezer have an accumulation dust. The make table cutting boards have an accumulation of black debris. The walk in freezer door has accumulation of black debris. KDA_5_20212C - --The toilet room hand sinks have automatic metering faucets that do not stay on 15 seconds. They stay on 3-9 seconds. KDA_6_30111 - --The hand washing sink in the manual ware washing area was without soap. COS-soap was put in. KDA_6_50111 - --There are several ceiling tile in the kitchen area that are broken, warped and stained. The ceiling area in the storage area has a large area of peeling paint. KDA_6_50112A - --The floor area by the ice machine, the soda syrups under equipment, have an accumulation of sticky black debris. The walk in freezer has an accumulation of trash and food debris. KDA_Defacto - --In the walk in cooler, cooled pork 39.9F. In the server preparation station make table, diced tomatoes 42F. Make table near the grill, shredded lettuce 40.9F. Reach in make table shredded cabbage 42.1F. The items in the reach in make table near the grill was all sitting in ice. Make across from grill, shredded lettuce 42.9F. Reach in make table across from grill, raw beef patties 38.3F. --The temperature of the hot water at the hand washing sinks in the restrooms are over 100F. --They had test strips at the ware washing machine for chlorine and quaternary ammonium. Removed the chlorine strips.	10/08/2015	15	Follow-up	Out
4-302.14 - --There were no test strips at the dish machine. Employee had to go to the office drawer to get strips. KDA_2_40111 - --Located on the storage table with tools, there is a cigarette and ashes on the table. There is also a drinking cup on the table with no lid sitting above 1 bag of flour. KDA_3_30211A1a - --Located in the WIC, there were 2 containers of raw chicken sitting above raw pork and raw beef. COS. Items were moved. KDA_3_30414B1 - --There were 4 in use wiping cloths sitting on counters, in the sink, and on the dishwasher and were not in a sanitize solution. KDA_3_30511A1 - --There were two trays of bread sitting directly on the floor. There was one case of croutons sitting directly on the floor. KDA_3_50115A - --There were six 5gallon buckets of cooked chicken cooling in the WIC. Chicken was too dense to cool properly. Educated staff. KDA_3_50116A2 - --There were 2 cooling units that were holding phf foods above 41F and the PIC said that it had been more than 4 hours. The make table #2 had cooked sausage 43.6F, cheese 46.1F, raw pork 43.9F, cut lettuce 44.7F, milk 43.4F, The WIC had raw beef 45.6F, raw chicken 43.5F, raw turkey 44F, cooked chicken wings 46F, raw pork 44F, corn beef 44F, cooked beef 45.8F, diced tomato 49.6F, sliced turkey 49.6F, roast pork 50.6F, cheese 47.8F, macaroni/cheese 46.8F, sour cream 49.8F, cottage cheese 47.9F, buttermilk 49.4F, milk 47.4F, cut lettuce 53.1F, mashed potato 54.8F, cooked rice 54F. COS. All food items were VD into dumpster. KDA_4_20211A2 - --Located on the clean shelving in the dish area, there was one cracked lid and one cracked container. COS. Items were placed in trash can. KDA_4_30111 - --The WIC had an internal ambient air temperature of 50.4F. PIC said nobody had checked the temperature all day. All PHF foods, that had been in WIC more than 3 hours, had to be VD. Repair person was called. The make table by the cooking station was at an ambient air temperature of 45F. All PHF foods had to be VD. Unit did not have a thermometer and had not been checked. Repair person will check unit. KDA_4_30212A - --There was not a thermometer in the make table by the cooking stove. KDA_4_50111B - --The make table next to the cooking stove has a broken lid and broken handles. The WIC door has deep gouges and cracks in the interior and is not cleanable. The shelving in the storage room has one shelf that is broken and is not cleanable. KDA_4_60111C - --The containers for the salt, sugar, flour and batter all have a large accumulation of sticky dried food debris on the exterior. The drawers for clean utensils have dried food debris in the bottom of the drawers. The vent covers in the WIC and WIF have a large accumulation of lent debris. The floor fan has a large accumulation of lent and grease debris. The hood filters have an accumulation of grease debris. The grill table has a large amount of grease debris. The exterior of the dish machine has an accumulation of food debris on the top and sides. The green shelving unit has a large amount of grease debris. The make table cutting boards have an accumulation of black debris. The nozzle holders in the bar have an accumulation of slimy pink mold debris. The utility tables all have an accumulation of grease and food debris on the shelving and legs. The RIF has an accumulation of dried food debris on the bottom. The WIF door has an accumulation of black debris. The dust pan has an accumulation of food garbage sitting inside it. KDA_4_90311A - --There is one case of single use drinking cups and one case of single use portion cups sitting on the floor. KDA_5_20212A - --The toilet room hand sinks, both men and ladies, is not at 100F. Ladies is only 77F, and mens is only 88F. KDA_5_20212C - --The toilet room hand sinks have automatic metering faucets that do not stay on 15 seconds. They only stay on 9 seconds. KDA_5_20511B - --The hand sink in the cooking area has rags sitting on the edges and in the basin that have to be moved when you wash your hands. Located at the bar sink, there are 2 bottles of soap laying inside the sink basin. KDA_6_20215A3 - --The front doors have gaps in the bottom that are more than 1/4 inches. KDA_6_20215D - --The back screen door has gaps in the bottom that are more than 5 inches, the screens have holes, and the door is not tight fitting. KDA_6_50111 - --There are several ceiling tiles in the kitchen area that are broken, warped, and stained. The ceiling area in the storage room has a large area of peeling paint. KDA_6_50112A - --The floor area by the ice machine, by the soda syrups, under equipment, inside the WIF, in the storage rooms, and throughout the kitchen, all have an accumulation of sticky black debris, trash debris, and grease. KDA_7_10211 - --There were 3 spray bottles of clear liquid with no labels. Employee did not know what it was. COS. Bottles were dumped. KDA_7_20911 - --Located on the shelf in the 3 vat sink area, there is a bottle of rubbing alcohol and a bottle of burn gel. KDA_Defacto - --Critical (Critical)	09/22/2015	23	Regular	Out

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_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_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_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_10111B - FCS (Durable) Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES OF EQUIPMENT shall be durable, CORROSION-RESISTANT, and nonabsorbent
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_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_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_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_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_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_5_20212C - A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
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_20215D - Outer openings (Screens/Air Curtains) Except when flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes, or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens- properly designed and installed air curtains to control flying insects- or, other effective means.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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_7_20911 - Personal Care Items (Storage) EMPLOYEES shall store their PERSONAL CARE ITEMS in lockers or other suitable facilities.

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