POWERCAT SPORTS GRILL, 3011 ANDERSON AVE STE A, MANHATTAN, KS - Restaurant inspection findings and violations

Business Info

Name: POWERCAT SPORTS GRILL
Type: Restaurant
Address: 3011 ANDERSON AVE STE A, MANHATTAN, KS 66502
Phone: 800-379-8552
Total inspections: 5
Last inspection: Jan 22, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --This is not cited as a violation: [raw tilapia and shrimp] was stored above [raw ground pork]. Recommend using the silo method to separate different types of raw animal foods such as beef, fish (including shellfish) lamb, pork, and poultry. Please be aware that raw fish, including shell fish, pose a high risk for allergen cross contact and must be stored so it can’t contact other foods. KDA_4_60111A - --On the utensil rack to the right of the 3 compartment sink there were 3 clear plastic food grade lids with sticker residue left on them and stored clean. COS-moved to the ware wash area. (Note: 3 out of 80 lids, less than 10%). KDA_Defacto - --Critical (Critical)	01/22/2016	3	Follow-up	In
KDA_3_10111 - --In the bottom right grill line cooler drawer, there were 7 vacuum sealed packages of raw salmon fillets thawing. They have been in the unit longer than 24 hours. COS-discarded. KDA_3_30211A1b - --In the walk in cooler there were 2 boxes of raw bacon being stored directly above ready to eat sliced ham and a ready to eat turkey loaf. COS-rearranged items. KDA_3_30412B - --There were black plastic food grade containers without handles being stored directly in the products of corn meal and Italian bread crumbs. COS-removed containers. KDA_3_50116A2 - --By the fryers there was a metal food grade pan of egg wash at 56.4F. It was placed out around 11:00am and tempted at 3:30pm (past 4 hours). COS-discarded. In make table 3 there was pico de gallo (mos) at 46.4F, shredded cheese at 48.5F, chili ranch (mos) at 45.3F, canadian bacon at 50.3F, cooked chicken at 51.8F, cooked ground sausage at 44.2F, shredded cheese at 47.0F, pizza sauce at 45.6F, sliced ham at 50.6F, shredded gouda at 48.0F, sour cream at 45.2F (double panned), diced ham at 48.6F, greek vinaigrette dressing (mos) at 48.9F, blue cheese crumble dressing (mos) at 44.5F and ranch dressing (mos) at 46.3F. All items were placed in the unit around 11:00am and tempted around 3:00pm. COS-discarded all items. In the RIC (below MT 3) there was sour cream at 45.3F, raw chicken at 46.3F, raw beef at 48.7F, raw pork 45.3F, shredded four cheese pizza blend at 48.1F, cooked ground sausage at 48.0 and 52.4F, sliced ham at 51.4F and diced cooked chicken at 58.1F. All of the items were placed in the unit around 11:00am and tempted around 3:00pm. COS-discarded all items. The ambient air temperature of the unit was reading 43.9F. The person in charge adjusted the temperature gauge and now the unit is reading 36.9F. KDA_3_50118A1 - --In the walk in cooler there was a container with individually portioned cooked shell noodles with a make date of 12/30/15, there was also a container of individually portioned cooked linguine noodles with a make date of 1/3/16 and there was a container of chicken salad (made on site) with a make date of 1/3/16. In the RIC (below MT 3) there was a container of salsa (mos) with a make date of 12/31/15. All of the items were held past 7 days. COS-discarded. KDA_4_20211A2 - --On the utensil rack to the right of the 3 compartment sink, there were three (1/3) black plastic food grade pans with broken edges. There was also one with a melted edge (porous-not easy to clean). COS-pulled and will not be used to hold food items. On a hook above the metal food prep table there were 2 rubber spatulas with cracked/rough edges. COS-set aside to trim the edges smooth. In the RIC (below MT 3) there was a black plastic food grade pan with a broken edge and being used to store raw pork. COS-removed the container. KDA_4_60111A - --On a utensil rack across from the metal food prep table, there were four (20 qt) and 10 (22 qt) plastic food grade containers with stickers/residue left on them and stacked clean. On the magnetic strip there were 2 knives with dried food debris on the blades and stored clean. On a top shelf above the food prep table there was a metal produce slicer with food debris on the blades and stored clean. The large mixer had dried food debris on the splash guard and was not used today. On a hook above the 3 compartment sink there were 2 metal spoons with sticky residue and food debris and one metal tong with dried food debris on the food contact surface and stored clean. On the utensil rack in the ware wash area there was one plastic rubbermaid container with a sticker left on it and stored clean. On the utensil rack to the right of the 3 compartment sink, there were 4 medium metal food grade pans with dried food debris and residue left on them and stored clean. There were also 3 (1/3) black plastic food grade containers with dried food debris and stored clean. COS-moved all of the items to the ware wash area. KDA_4_60111C - --There is dust build up on the fan blowers in the walk in cooler. KDA_4_70211 - --The mechanical dish machine behind the bar was in use, utilizes chlorine and measured at 0ppm. KDA61 primed the machine and now its reading 50ppm. COS-rewashed/sanitized the dishes. KDA_4_90311B - --On a utensil rack, there was a blue divider tray with metal forks and knife facing upwards. On the utensil rack to the right of the 3 compartment sink there were five small square metal food grade pans stacked wet/clean and not able to air dry properly. KDA_6_30112 - --There were no disposable paper towels at the handsink behind the grill line. KDA_6_501114B - --There are empty cardboard boxes being stored along the side of the building outside. KDA_6_50112A - --The ceiling vent above the clean utensil racks has dust build up on it. There is mold on the bottom cabinet below the soda fountain machine. KDA_7_10211 - --On top of the mechanical dish machine there were 2 working spray bottles, one with a pink liquid and the other a pale blue and both not labeled. The person in charge said one was sanitizer and the other was glass cleaner. COS-labeled both bottles. In a rack by the mop sink there was a working spray bottle with a pale blue liquid and not labeled. The PIC said it was glass cleaner. COS-labeled the bottle. On the floor below the handsink behind the bar, there was a working spray bottle with a pale blue liquid and not labeled. The PIC said it was sanitizer. COS-labeled the bottle. KDA_7_20111B - --On top of the mechanical dish machine there were 2 working spray bottles of sanitizer and glass cleaner. There were clean dishes in the unit. COS-removed the chemicals. KDA_Defacto - --Critical (Critical)	01/12/2016	16	Regular	Out
Details not available.	02/05/2015
Details not available.	12/04/2013
Details not available.	09/16/2013

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_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_501114B - Premises (Litter) The PREMISES shall be free of litter.
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.

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