PAD RESTAURANT, 1730 N TOPEKA BLVD, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: PAD RESTAURANT
Type: Restaurant
Address: 1730 N TOPEKA BLVD, TOPEKA, KS 66608
Phone: 785-234-3596
Total inspections: 3
Last inspection: Oct 26, 2015

Restaurant representatives - add corrected or new information about PAD RESTAURANT, 1730 N TOPEKA BLVD, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --There was no test kit for quaternary sanitizer. 3-302.11(A)(2) - --In the walk in cooler, raw shell eggs were stored over raw beef eggs. COS-eggs were moved to the bottom shelf. Raw shell eggs were not leaking, issued a FWL. KDA_3_50116A2 - --Make table, shredded lettuce 50.1F. Reach in make table, shredded lettuce 46.2F. Employee said lettuce had been prepped at 11:30AM. COS-lettuce was moved to walk in cooler. Walk in cooler. lettuce leaves 56.8F. Person in charge said they were taken out at 11:30 to prep to use and they were not needed, so they were put back in the walk in cooler. COS-left in walk in cooler to reach 41F. Pie case containing cream pies, 48.4F. COS-pies were moved to walk in cooler and cooler was turned down in temperature and person in charge will vacuum fans. KDA_4_60111A - --Located on a bottom shelf where the clean dishes are stored, there were two plastic containers that were stored as clean with sticker residue on them. COS-containers were moved to three compartment sink to be re-washed. KDA_4_60111C - --In the walk in cooler, the fan covers had an accumulation of dust. The pie cooler fan, had an accumulation of dust. The handle on the Frigidaire freezer was greasy to the touch. KDA_6_20211C - --The lights above the salad bar are not shatter resistant. KDA_6_20214 - --In the restroom in the back office, does not have a self closing door. KDA_6_50111 - --In the restroom in the back, the water tank is not covered. KDA_6_50112A - --In the dining area, the vent covers have an accumulation of dust. KDA_7_10211 - --Located at the end of the three compartment sink, was a spray bottle with blue liquid in it with out a common name. Person in charge said it was degreaser. COS-bottle was labeled. KDA_7_20111B - --In the chemical storage room, there was pink pot and pan cleaner stored over single use gloves. COS-cleaner was moved to a lower shelf. The cleaner was not leaking so issued a FWL. KDA_7_20411 - --At the cashier station, there were four spray bottles of quaternary sanitizer with over 500PPM. Label on bottle says recommended 200PPM. COS-sanitizer level was corrected to 200PPM. KDA_Defacto - --Cooking on the grill, hamburger patty 185.3F. --Frozen food is frozen. --In reach in behind the grill, raw beef patty 41.2F. Make table, sliced tomato 40.7F. Reach in make table, shredded lettuce 42.3F. Walk in cooler, made on site chili 39.9F. Reach in cooler in malt area, milk 41.3F. Ice cream machine, mix 41F. Salad bar, potato salad 42.1F. --In the soup steamer, chili 151.6F. Beside the grill cooked hamburger patty 158.2F. Under the heat lamp, fries 136.3F. In the back room, in soup warmer vegetable soup 142.6F. --The sanitizing cloth bucket had 50PPM chlorine bleach.	10/26/2015	13	Regular	In
Details not available.	04/02/2014
Details not available.	09/12/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
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_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_6_20211C - An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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_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.
KDA_7_20411 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).

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PAD RESTAURANT, 1730 N TOPEKA BLVD, TOPEKA, KS - Restaurant inspection findings and violations

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