IRVING ELEMENTARY, 311 HARTER, WINFIELD, KS - Restaurant inspection findings and violations

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Business Info

Name: IRVING ELEMENTARY
Type: Restaurant
Address: 311 HARTER, WINFIELD, KS 67156
Phone: 620-221-5100
Total inspections: 8
Last inspection: Jan 28, 2016
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_3_50116A2 - --There are cheese sticks stored on the counter at room temperature in the kitchen. The kitchen manager said he only has these out during serving for 20 to 25 minutes. They are measuring 44.4 F. Corrected on Site (COS) - the cheese sticks were put in the cooler. Discussed with the kitchen manager about having the cheese sticks on ice if they're going to be out of the cooler for any length of time.
  • KDA_Defacto - --Cooler in Kitchen: Ham Sandwich - 43.0 F Milk Cooler: Milk - 42.4 F Milk - 43.3 F
01/28/20162RegularIn
  • KDA_3_30611 - --Repeat: The lunch trays are at the serving line exposed to multiple students coming through the line. There is no sneeze guard or other form of protection. There is exposed yogurt on the trays. The staff said that the director of the district is working on sneeze guards for this location.
10/28/20151Follow-upIn
  • KDA_2_30114I - --A teacher of the school opened the kitchen door and went into the back room to scoop herself ice. She did not wash her hands prior to scooping ice into her cup. Corrected on Site (COS) - explaining violation to kitchen manager. Recommending either not allowing employees from throughout the building into the kitchen to scoop ice, or having signs posted to remind them to wash their hands first/not allowing them to scoop ice for themselves until they have washed their hands.
  • KDA_3_30414B1 - --There are two wet wiping cloths sitting out on the counter near the 3 vat sink rather than being stored inside of a chemical sanitizer.
  • KDA_3_30611 - --There is a small sneeze guard at the serving counter that protects the items being served. The lunch trays that are filled up for serving have no protection and are pushed to the front of the counter for students to grab and go. This leaves several trays at a time exposed to students coming up to the serving line. Most of today's breakfast items are individually wrapped, but there is exposed fruit on every tray. Letting kitchen staff know that they either need a sneeze guard to go across the rest of the counter and sit in front of the trays, or they need to not have several trays at the front of the counter where they will be exposed to multiple consumers.
  • KDA_3_50116A2 - --There are two stacks of cheese slices sitting out on the counter. They are measuring 44.6 F. Upon asking the kitchen manager about them, he said they have them out for serving and after serving they will be wrapped up and returned to the cooler. When asked about time as a control for the items, it was indicated that there were no time/temp stamps and they were unsure on written procedures. COS - the kitchen manager said the cheese had been taken out of the cooler at approximately 715am when they started serving. The temperature was taken at 740am. The cheese was returned to the cooler.
  • KDA_4_70311C4 - --The label on the quaternary ammonia sanitizer bottle calls for no less than a 1 minute contact time prior to draining and drying equipment. The kitchen manager cleaned a utensil and put it in the sanitizer for approximately 10 seconds. COS - explained the violation to the kitchen manager so utensil could be sanitized for proper length of time.
  • KDA_4_90311B - --There are large stainless steel pans on shelves in the storage room that are being stored neither covered nor inverted.
  • KDA_Defacto - --Kitchen manager provided quaternary Ammonia (2 rolls) test strips and chlorine test strips. Note - one roll of quaternary ammonia test strips appear to have been dropped in liquid/gotten wet. When this happens, they may not give proper readings on the sanitizer any longer and may need to be replaced. --Please note - once the sanitizer is made, if someone needs to rinse something off and does so above the sanitizer vat of the sink it is going to change the concentration of the sanitizer. Any water added after it is made at the proper concentration will dilute the sanitizer and potentially make it too weak. Please be cautious of which vat the faucet is over when the water is turned on to rinse something off. --Tall Cooler (Kitchen): Yogurt - 40.8 F, Drink Cooler on Floor: Milk - 42.6 F, Milk Cooler (Near outside door): Milk - 41.3 F, Milk Cooler (Furthest from Kitchen): Milk - 37.9 F, Milk Cooler (Same side of dining area as kitchen): Milk - 43.9 F --There are three milk coolers in the dining area (one near the doors to the outside, one furthest from the kitchen, and one closest to the wall the kitchen is on). The one closest to the wall the kitchen is on is measuring 43.9 F on the milk, and the temperature gauge on the cooler says it is approximately 40/41 F. I recommend turning this cooler down to a colder temperature to ensure the milk stays at 41 F or below.
10/14/20157RegularOut
Details not available.04/13/2015
Details not available.09/25/2014
Details not available.04/18/2014
Details not available.10/22/2013
Details not available.04/25/2013

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