OLD 56 FAMILY RESTAURANT, 2227 PRINCETON ST, OTTAWA, KS - Restaurant inspection findings and violations

Business Info

Name: OLD 56 FAMILY RESTAURANT
Type: Restaurant
Address: 2227 PRINCETON ST, OTTAWA, KS 66067
Phone: 785-242-7757
Total inspections: 4
Last inspection: Aug 13, 2015

Restaurant representatives - add corrected or new information about OLD 56 FAMILY RESTAURANT, 2227 PRINCETON ST, OTTAWA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --In the WIC packages of thawed reduced oxygen packaged salmon filets were stored in a pan with the packaging intact. COS-inspector educated, discarded. (NEW) KDA_3_30211A1b - --In the kitchen RIC pans of raw chicken were stored in contact with pans of RTE deli turkey and deli beef. Raw shell eggs were stored on a wire rack above a container of cooked, RTE pasta. COS-rearranged. (repeat) KDA_3_50113B - --A roast was thawing on the counter in standing, hot water. COS-inspector educated. The roast was placed under cold, running water. (New) KDA_3_50116A1 - --On the steamtable, oatmeal was holding at 119F, chili was 128F, roast beef was 118F, and mashed potatoes were 100F. The oatmeal and chili had been on the steam table since this morning. The other items had been on the steam table for 2 hours. COS-chili and oatmeal were discarded. The other items were reheated. In a steam pan sausage patties that had been cooked this morning were holding at 122F. COS-discarded (repeat) KDA_3_50116A2 - --In the kitchen, in the top portion of the make table, sliced tomatoes were 49.6F, Swiss cheese 44.2F, cheddar cheese 45.5F. The PIC said the items had been refilled from the WIC recently. COS-placed PHFs in an ice bath. In the bottom portion of the make table roast beef was 45.9F, corned beef 47.4F, ham 45.6F, steak 48.3F, pork chop 49.1F, hamburger patties 48.1F, pooled eggs 46F, shelled hard boiled eggs 45.8F, and chicken breasts 46.4F. The PIC said the items had been in the unit since this morning (greater than 4 hours). COS-discarded. On a prep table, baked potatoes were 79.5F. The cook said he didn't know how long they had been out. COS-discarded. (Repeat) KDA_3_50118A1 - --In the WIC a bucket of chili was dated with a cook date of 8/6. In the bottom portion of the make table deli turkey had a prep date of 8/5. In the kitchen RIC a container of spaghetti sauce had a prep date of 8/3. The items were held greater than 7 days. COS-discarded. (NEW) KDA_3_50118A2 - --In the pie cooler, assorted pies lacked date marking. The PIC said the pies were made and delivered on Monday. COS-dated (New) KDA_4_10111A - --In the WIC tomatoes, peppers, onions and mushrooms were stored in contact with the plastic of non-food grade plastic Sterilite containers. COS-foods were placed in food grade containers. (new) KDA_4_20211A2 - --In the WIC there were two cracked containers used for food storage. On the storage shelf there were numerous cracked containers. COS-discarded (Repeat) KDA_4_30111 - --The kitchen make table was not holding PHFs at 41F or below. The ambient temperature was 44.1F. COS-discontinued use of unit for PHFs. (Repeat) KDA_4_60111A - --Stacked containers, stored as clean, had old stickers and sticker residue on them. (repeat) KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_7_20111B - --In the kitchen, a spray bottle labeled sanitizer was stored hanging above baked potatoes. At the wait station hand sink, carafes were stored below the hand soap dispenser. COS-items were moved. (Repeat) KDA_Defacto - --Follow up to case 15 FS 11450 --Kitchen RIC turkey 40F Salad make table cottage cheese 39F sliced tomatoes 40F Pie cooler pie 38F Wait station RIC sour cream 38F --Steamtable: carrots 163F, gravy 135F, Wait station: soup 135F	08/13/2015	14	Follow-up	Out
Details not available.	02/18/2015
Details not available.	02/02/2015
Details not available.	02/20/2014

KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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_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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OLD 56 FAMILY RESTAURANT, 2227 PRINCETON ST, OTTAWA, KS - Restaurant inspection findings and violations

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