Name: INDEPENDENCE COMMUNITY COLLEGE CAFE
Type: Restaurant
Address: 1057 W College AVE, INDEPENDENCE, KS 67301
Phone: 620-331-4100
Total inspections: 2
Last inspection: Dec 18, 2015
KDA_Defacto - --The establishment has closed for winter break. There were not any foods in the establishment requiring cold holding during today's inspection.
12/18/2015
1
Follow-up
In
5-202.14 - --A wye with valves was installed downstream from an atmospheric vacuum breaker on the service sink faucet. A chemical dispenser and hose were attached to the wye.
KDA_3_50116A2 - --Sliced melon was being held at 46 F on the salad bar, boiled eggs at 48 F, cottage cheese at 48 F, and sliced ham at 46 F. COS=employee said that the foods were removed from the reach in cooler two hours earlier
KDA_3_50118A1 - --Salami(keep refrigerated) was date marked 11/30. COS=educated
KDA_3_60311A - --The establishment does not have a consumer advisory posted. The establishment cooks eggs to order.
KDA_4_60111A - --Stickers and adhesive residue were present on food containers stacked and stored as clean. COS=employee moved containers to three vat for cleaning
KDA_6_50112A - --There was mold growth on the walls and ceiling in the walk in cooler.
KDA_7_20111B - --Rinse Aid solution was stored in a dispenser above clean utensils in the drying area by the dish machine.
KDA_Defacto - --163.2 F maximum temperature recorded in dish machine --166 F taco meat 163 F chicken breast 164 F baked beans 157 F rice 154 F cooked carrots 181 F tomato soup 139 F pizza --214 F ground beef --41 F grilled chicken 42 F beef and noodles 42 F ham 37 F turkey 38 F brisket 43 F tuna salad on salad bar 36 F diced tomatoes on salad bar 43 F sliced melon in reach in cooler 42 F diced tomatoes 43 F shredded lettuce on salad bar 34 F milk in dispenser freezers ok
12/08/2015
8
Regular
Out
Violation descriptions:
5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
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_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.
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