PIGINS BBQ, 105 N 3RD ST, MANHATTAN, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_Defacto - --WIC cooked noodles 40.5F Make Table shredded cheese 41.4F --WIC's ambient air temperature is reading 37.0F.
|
08/25/2015 | 1 | Follow-up | In |
- KDA_3_30211A1a - --In the RIC (below the MT) there was a metal food grade container of raw beef patties being stored directly on top of a metal food grade container of ready to eat pickles. COS-rearranged items.
- KDA_3_50114A1 - --In the WIC, there was a to-go aluminum container of cooked noodles at 83.4F. They were made around 11:00am and placed in the WIC and covered with aluminum foil. They were tempted around 2:50pm. COS-discarded.
- KDA_3_50116A2 - --In the make table there was a metal food grade container of sliced tomatoes at 48.1F. They were placed in the unit around 11:00am. The lid to the make table was opened and closed due to the lunch rush (less than 4 hours). COS-closed lid. In the RIC (below the make table there was a aluminum to-go container of sliced turkey at 43.9F. It was placed in the unit around 10:30am. The doors have been opened and closed due to the lunch rush (less than 4 hours). The ambient air temperature of the unit is reading 34.3F. On an ice bath there were noodles at 50.4F. They were made around 10:30-11am and tempted around 2:35pm (less than 4 hours). COS-placed them in the WIC. In the WIC there was a plastic container of blue cheese dressing at 45.0F and a gallon of milk at 49.3F. The WIC door has been opened and closed due to a catering order (preparing food). COS-discarded all potentially hazardous food that has been in the unit longer than 4 hours. The ambient air temperature of the unit is reading 44.4F. (Note: called for the unit to be serviced today). Now the unit is reading 41F.
- KDA_4_10111A - --On a shelf there was a non-food grade plastic container in direct contact with brown sugar. COS-placed sugar in ziplock bags.
- KDA_4_30111 - --The WIC's ambient air temperature was reading 44.4F. COS-the owner had the unit serviced and now it is reading 41F.
- KDA_4_60111A - --On the magnetic strip there was one knife with dried food debris on the blade and was stored clean. COS-moved to the ware wash area.
- KDA_7_10211 - --On a shelf there was a working spray bottle with clear liquid and was not labeled. An employee thought it was water, it was sanitizer. COS-labeled the spray bottle.
- KDA_Defacto - --Critical (Critical)
|
08/11/2015 | 8 | Regular | Out |
Violation descriptions:
- KDA_3_50114A1 - Cooling PHF/TCS (Reach 70°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57°C (135°F) to 21ºC (70°F) [must cool from 135°F to 41°F in no more than 6 hours total.]
- 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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
- 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_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.
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